“Porchetta” Style Pork Loin
A delicious pork roast with the fragrance and flavor of Porchetta without the fuss. Choose a pork loin with a nice fat cap and, if you can find one with skin, you will be paid back with buckets of flavor. Serves 4-6
- 2 pounds pork loin roast, with skin if possible
- 2 tablespoons kosher salt
- 1 tablespoon ground fennel seed
- 1 teaspoon coarsely ground black pepper
- 1 large garlic clove, pressed
- 1 tablespoon chopped fresh rosemary leaves
- 1½ pounds medium Yukon Gold potatoes, unpeeled and well-scrubbed
- Extra virgin olive oil
- Additional salt and black pepper to season potatoes
1. Use a sharp knife to score the skin on the diagonal in both directions to form small diamonds. Go through the skin and into the fat about ¼ inch deep but do not cut into the meat. If you do not have a skin-on loin, score the fat into diamonds.
2. In a small bowl, mix together the fennel seed, black pepper, garlic clove and rosemary.
3. Cut 6 ten-inch lengths of butcher’s twine.
4. Starting on one side of the loin with the short end facing you, slice into the meat a ½ inch below the fat cap. Follow the curve of the loin. Stop before you reach the end of the fat cap on the other side. Leave the meat attached by ½ inch.
5. Rub the salt herb mixture into the cut and all over the outside of the loin evenly. Pat the flap of meat back into place against the loin. Tie the roast at even intervals to hold the flap in place. Trim the ends of the string to ¼ inch with a sharp pair of scissors.
6. Wrap the loin tightly in plastic wrap and let sit overnight in the refrigerator.
7. Remove the roast from the refrigerator 45 minutes before cooking. Remove the wrap and let sit on a rack to drain away any accumulated juices. No further seasoning is necessary before cooking.
8. Bring a large pot of water to a boil. Add a scant handful of salt and then the potatoes. Return to a boil and then reduce the heat to a simmer. Simmer for 15-20 minutes until a knife stuck into a potato slides out easily. Drain the potatoes and let cool to warm before cutting into 2-inch pieces. Reserve at room temperature.
9. Preheat the oven to 400 degrees F.
10. In a large pan over high heat, sear the skin/fat side down until it is crusted and golden, about 3-4 minutes. Turn the loin over and add the potatoes to the pan, encircling the loin. Season the potatoes with salt and pepper and drizzle with olive oil to coat. Reduce the heat to medium high and continue to cook until the potatoes are golden on one side, about 3 minutes.Turn the potatoes over with a fork or tongs.
11. Place the pan in the preheated oven and roast for 20-30 minutes to 145 degrees F. You can also remove roast at 138 degrees F, cover and let rest until the temperature rises to 145 degrees F.
12. Let the loin rest for 15 minutes before slicing thinly. Serve with the potatoes on the side.