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Stuffed Roast Pork

Flavor.of.Europe's picture
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

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

Stuffed Roast Pork Recipe