PORCHETTA-STYLE PORK LOIN WITH WHITE BEANS
This Italian-inspired recipe lends deep, rich flavor to a lean cut of pork.
Categories dairy-free nut-free dinner main dish
Time 55m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a saucepan, heat beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice pork and serve with beans.
PORCHETTA-STYLE PORK LOIN WITH WHITE BEANS
Make and share this Porchetta-Style Pork Loin With White Beans recipe from Food.com.
Provided by brandelster
Categories One Dish Meal
Time 5h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of he rosemary. Chop the mix until it forms a paste. Scoop it up into a small bowl and add the oil.
- Season the pork with salt and pepper and rub it all over with the paste. (If you like, you can let it marinate up to 4 hours in the fridge before cooking.) Then place the pork in a roasting pan and bake until a thermometer inserted into the middle reads 160 degrees F, 25 to 30 minutes. Take the meat out and let it rest 10 minutes.
- In a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork and serve with the beans.
Nutrition Facts : Calories 816.1, Fat 36.2, SaturatedFat 11.7, Cholesterol 136.1, Sodium 110, Carbohydrate 56, Fiber 14.2, Sugar 1.1, Protein 66.3
STUFFED PORK LOIN WITH FIGS
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 6
Steps:
- Put figs in hot water to soak. Preheat oven to 450 degrees.
- Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
- Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
- Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
- Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 585 milligrams, Sugar 17 grams, TransFat 0 grams
PORCHETTA (PORK BELLY-WRAPPED PORK LOIN)
Pork's highest calling. Juicy, seasoned loin wrapped with belly, with the crunchiest skin you'll have outside a Peking duck.
Provided by Brian Genest
Categories Pork Loin
Time P2DT5h
Yield 12
Number Of Ingredients 12
Steps:
- Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.
- Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.
- Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.
- Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)
- Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.
- When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.
- Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.
Nutrition Facts : Calories 291 calories, Carbohydrate 1.5 g, Cholesterol 81.9 mg, Fat 18.1 g, Fiber 0.4 g, Protein 28.7 g, SaturatedFat 6 g, Sodium 809.2 mg
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