Porchetta (Traditional Italian Boneless Pork Roast )

 
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Traditional Italian Boneless Pork Roast

Traditionally, this dish is made with wild fennel but as this is a hard t

If you're yearning for a taste of authentic Italian cuisine, our Parmigiano-Roasted Pork Loin recipe is a culinary journey that promises to tantalize your taste buds. This dish, a delightful fusion of savory Parmigiano-Reggiano and succulent pork loin, is a celebration of simplicity and sophistication. When it comes to Italian cuisine, the flavors are known for their boldness and richness. One ingredient that embodies these flavors is Parmigiano-Reggiano cheese. Parmigiano-Reggiano is a semi-fat cheese with a fat content lower than the protein content.

The unique flavor of Parmigiano-Reggiano cheese, combined with the succulent and tender pork loin, creates a mouthwatering combination that will transport you straight to the heart of Italy. To prepare this delightful dish, you'll need a few simple ingredients. First, gather 1 lb of boneless pork loin, 4-6 oz of dry white wine(preferably chardonnay or pinot grigio), 1 clove of crushed garlic, 1 tablespoon of dried parsley or one sprig of fresh parsley, 1-2 tablespoons of grated Parmigiano-Reggiano, salt and black pepper to taste, and 1 tablespoon of olive oil. Preheat your oven to 350˚ Fahrenheit and let's get started! Parmigiano-Roasted Pork Loin is a dish that perfectly captures the essence of Italian flavors. In today's blog post, we invite you to savor the essence of Italian flavors with our mouthwatering Parmigiano-Roasted Pork Loin recipe.

Porchetta

Porchetta
Servings: 3-4
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
Traditionally, this dish is made with wild fennel but as this is a hard to find item - grated parmigiano can be substituted instead.  Also - you need cooking twine such as Regency Wraps Cooking Butcher’s Twine which is preferred for our purposes here.

Ingredients

  • 1 boneless pork loin - 1 lb
  • 4-6 oz dry white wine preferably chardonnay or pinot grigio
  • 1 clove garlic, crushed
  • 1 tablespoon dried parsley or one sprig fresh parsley chopped
  • 1-2 tablespoons grated parmigiano-reggiano
  • Salt and Black Pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat over to 350˚ Fahrenheit
  2. Open up the boneless pork loin and add the Parmigiano-Reggiano, garlic, parsley, salt and pepper sprinkling generously and evenly on top of the pork loin.
  3. Roll the pork loin like a jelly roll and tie it with the cooking twine to secure it.
  4. Coat the outside, generously, with black pepper
  5. Add the olive oil to a skillet and quickly brown on all sides evenly
  6. Place into a large metal or glass baking dish and add the dry white wine.
  7. Cover with aluminum foil
  8. Cook for 1 to 1.5 hours, removing foil for the last ½ hour of baking
  9. Cool slightly before slicing and removing twine, serve hot or cold

Nutrition Facts

Calories

1057.56

Fat

35.04 g

Sat. Fat

10.18 g

Carbs

1.72 g

Fiber

0.06 g

Net carbs

1.66 g

Sugar

0.49 g

Protein

164.84 g

Sodium

466.54 mg

Cholesterol

462.65 mg
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Secondi, Pork, Main DishCooking GioiaParmigiano Porchetta, Italian Cuisine, Modern Twist, Dry White Wine, Boneless Pork Loin, Roast, Pork, White Wine