Italian porchetta with fennel salad

Recipes / Meat

This classic Italian roast pork has a fennel surprise that will make you want to make it over and over again. This is a great, no-fuss dish for a dinner party.

Recipe «Italian porchetta with fennel salad» presented in category Recipes / Meat, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 1 fennel bulb, trimmed, fronds reserved, 2/3 cup fresh flat-leaf parsley leaves, 2 tbsp fresh rosemary leaves, 2 tsp fennel seeds, 3 garlic cloves, quartered , 2 tsp finely grated lemon rind, 2 tsp cracked black pepper, 2 tsp sea salt , 2kg rolled pork loin, 1 1/2 cups dry white wine, 1 radicchio, leaves torn, 100g baby rocket, 1/2 cup pitted kalamata olives, 1/4 cup lemon juice, 1/4 cup extra virgin olive oil.

Ingredients:

  • 1 fennel bulb, trimmed, fronds reserved 
  • 2/3 cup fresh flat-leaf parsley leaves 
  • 2 tbsp fresh rosemary leaves 
  • 2 tsp fennel seeds 
  • 3 garlic cloves, quartered 
  • 2 tsp finely grated lemon rind 
  • 2 tsp cracked black pepper 
  • 2 tsp sea salt 
  • 2kg rolled pork loin 
  • 1 1/2 cups dry white wine 
  • 1 radicchio, leaves torn 
  • 100g baby rocket 
  • 1/2 cup pitted kalamata olives 
  • 1/4 cup lemon juice 
  • 1/4 cup extra virgin olive oil 

Instructions

  1. Place reserved fennel fronds, parsley leaves, rosemary leaves, fennel seeds, garlic, lemon rind, pepper and 1/2 the salt in a food processor. Process until finely chopped and combined.
  2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part, being careful not to cut the whole way through. Open out to form 1 large piece. Press herb mixture over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals. Place in a glass or ceramic dish. Refrigerate overnight (see note).
  3. Preheat oven to 240C/220C fan-forced. Rub pork all over with remaining salt. Place in a roasting pan. Add wine to pan with 3/4 cup of water. Roast for 30 minutes.
  4. Reduce oven to 180C/160C fan-forced. Roast for a further 1 hour or until juices run clear when a skewer is inserted into centre of pork. Set aside for 10 minutes to rest. Discard kitchen string from pork.
  5. Meanwhile, thinly slice fennel. Place fennel, radicchio, rocket and olives in a bowl. Whisk lemon juice and oil in a jug. Season. Drizzle over salad. Toss to combine. Serve with pork.