Sunday, November 14, 2010

Gianni's Porchetta

( #Porchetta, #Pork, #Recipes )

Don't freak out, I am still going to do recipes, but I found this during my browsing this week and I really appreciate the production value for being home-made.

Text Directions from Giannitv

Preheat the oven to 425 degrees.

2-pound pork loin. Have your butcher butterfly it to about ½ inch uniform thickness.

For the paste filling
The leaves of 1 branch of fresh rosemary
6 leaves of fresh sage
12 fresh flat Italian parsley leaves
3 large cloves of garlic, smashed
1teaspoon extra virgin olive oil (EVOO)
Sea salt and black pepper to taste

For the roasting dish
1 fresh rosemary branch
6 fresh sage leaves
2 sprigs of parsley
3 garlic cloves, smashed
1/2 cup dry white wine
1/2 cup water
1 teaspoon of Extra Virgin Olive Oil (EVOO}
Sea salt and black pepper to taste

Cooking Directions
Finely mince the herbs and the garlic. Place in a small bowl. Add the EVOO and salt and pepper. Mix well.

Roll out the butterflied pork loin. Evenly spread the herb/garlic paste to cover the entire surface of the loin. Don’t go too close to the long sides, leave about a 1/2 inch border. Tightly roll up the pork loin. Tie with string to keep the paste from leaking out and to maintain the shape of the pork loin roast. Rub the outside of the roast all over with some EVOO. Sprinkle sea salt and black pepper all over the outside of the roast.

In a roasting dish or pan, put the herbs and garlic to form a bed for the roast. Place the pork loin on top of the herb garlic bed. Pour in the wine and water and drizzle the liquids with EVOO.

Put the pan on the middle shelf of the oven pre-heated to 425 degrees. Roast for about 15-20 minutes or until a golden crust starts to form on the roast. Reduce heat to 375 degrees and roast until the internal temperature of the roast is 145 degrees. Take the roast out of the oven and let it rest. The temperature of the roast will continue to rise to about 160 degrees.

Pour the liquid in the roasting pan into a small pan. Use a wire mesh to catch the herbs and garlic. Skim out any fat on the surface. Simmer the sauce on a low flame.
Slice the porchetta into ½ inch slices, top with some of the warm au jus or pan gravy and serve.