Porchetta with polenta & steamed broccolini

Recipes / Meat

Take a trip to Marche in eastern Italy, where this dish is a favourite.

Recipe «Porchetta with polenta & steamed broccolini» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: Olive oil spray, 1 large fennel bulb, trimmed, quartered, thinly sliced, 2 garlic cloves, thinly sliced, 2 tbsp currants, 2 tbsp chopped fresh , continental parsley, 1 tbsp balsamic vinegar, 1 tsp finely grated lemon rind , 500g pork fillet, Cooked polenta, to serve, Steamed broccolini, to serve, Extra balsamic vinegar, to serve.

Ingredients:

  • Olive oil spray 
  • 1 large fennel bulb, trimmed, quartered, thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • 2 tbsp currants 
  • 2 tbsp chopped fresh 
  • continental parsley 
  • 1 tbsp balsamic vinegar 
  • 1 tsp finely grated lemon rind 
  • 500g pork fillet 
  • Cooked polenta, to serve 
  • Steamed broccolini, to serve 
  • Extra balsamic vinegar, to serve 

Instructions

  1. Heat a large non-stick frying pan over medium heat. Spray with oil. Cook the fennel, stirring occasionally, for 5-6 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the currants, parsley, vinegar and lemon rind. Cook, stirring, for 1 minute or until heated through. Transfer to a bowl.
  2. Preheat oven to 180°C. Use a long sharp knife to cut the pork fillet horizontally (don’t cut all the way through). Open pork to sit flat. Place the fennel mixture along the centre. Roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
  3. Heat the pan over high heat. Spray with oil. Cook the pork for 1-2 minutes each side or until golden. Transfer to a roasting pan. Roast for 10 minutes or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 2-3 minutes to rest. Remove string and the cut pork into 2cm-thick slices. Divide polenta, broccolini and pork among serving plates. Drizzle with extra vinegar.