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Stuffed Roast Pork

Flavor.of.Europe's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Pork

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