Stuffed Roast Pork
|Loin pork||4 Pound (2 Kilograms)|
|Fresh rosemary leaves||2 Tablespoon, coarsely chopped|
|Pancetta/Thick cut bacon||1⁄4 Pound, coarsely chopped|
|Sea salt||1 Tablespoon|
|Black peppercorns||20 , coarsely crushed with mortar and pestle|
|Garlic||10 Clove (50 gm), peeled and crushed|
In a small mixing bowl, combine crushed garlic, rosemary, pancetta or bacon, salt, and crushed peppercorns.
Lay the boned loin of pork out flat on a board.
Spread with most of garlic seasoning mixture.
Roll the loin and tic securely with string.
Prick the outside of the joint, and spread with rest of seasoning mixture.
Place porchetta in roasting tin, and put in a pre-heated oven, 160°C/Gas Mark 3/325F, for approximately 22—3 hr.
Serve hot or cold.
Serving size: Complete recipe
Calories 3880 Calories from Fat 2257
% Daily Value*
Total Fat 262 g403.1%
Saturated Fat 88.9 g444.5%
Trans Fat 0 g
Cholesterol 1120 mg373.3%
Sodium 8704.7 mg362.7%
Total Carbohydrates 40 g13.3%
Dietary Fiber 5.3 g21.1%
Sugars 0.5 g
Protein 340 g680.4%
Vitamin A 17.6% Vitamin C 63.6%
Calcium 50.6% Iron 104.7%
*Based on a 2000 Calorie diet