More Fun with Our Cheri

by DJ on March 13, 2011

We met with the girls at Oxbow Public Market for a chefs tour to begin our second class.  They had already scoped out the cupcakes, produce, breakfast tacos and chocolates before we met up.  Then we strolled through the market, bought some great cheeses like the new release from Cowgirl Creamery called Wagon Wheel.  Yumm!  After our fun tour Kent and I ordered up the new Margarhita Pizza from Ca’ Momi and made it home before being enticed to eat while driving.  The girls arrived this afternoon at 3 and we dug in to prepare yet another rendition of Porchetta.  This time we began with a four rib loin and removed the bones, butterflied it and then stuffed it with a ground pork mixture seasoned with fennel, lemon, sage and roasted on a bed of thinly sliced red onions.  We served it with the Rancho Gordo Cannellini Beans and it was utterly delicious in spite of the fact that I had had pork very recently, like last night.  We had a wonderful time and enticed them to join us on our Culinary Tour of France in May of 2012.  Of that I will keep you posted!

Pork Loin in the Style of Porchetta

Serves 6 to 8

One 4-pound boneless pork loin roast, butterflied
Salt & freshly ground black pepper
½ cup olive oil
1 medium onion, thinly sliced
1 fennel bulb, trimmed, fronds reserved and chopped, bulb thinly sliced
2 pounds ground pork shoulder
2 Tbls. fennel seeds
2 Tbls. chopped fresh rosemary
6 cloves garlic, thinly sliced
1 cup fresh bread crumbs
2 large eggs, lightly beaten
4 red onions, cut in half
1 lemon halved

Lay the pork loin out flat and sprinkle with salt and pepper.  Set aside.

In a 10 – 12-inch sauté pan, heat ¼ cup of the olive oil over medium-high heat until smoking.  Add the sliced onion and fennel and sauté until softened and lightly browned, about 10 minutes.  Add the ground pork, fennel seeds, rosemary, garlic, and 2 tablespoons pepper, and cook, stirring occasionally, until the pork is no longer pink, about 10 minutes.  Transfer to a bowl and allow to cool.

Preheat oven to 425°.

Add all but 1 tablespoon of the fennel fronds, the bread crumbs, and eggs to the pork mixture and mix gently.  Spread the mixture over the pork loin.  Roll it up, starting from a long side, like a jelly roll, and tie with butcher’s twine.  Place the red onions in a roasting pan and set the pork on top.  Roast for 1 hour and 15 minutes, or until the internal temperature is 135°.  Remove and let rest for 10 minutes.

Slice the pork into 1-inch-thick pieces.  Serve drizzled with the remaining ¼ cup olive oil and a good squeeze of lemon, garnished with the reserved fennel fronds, and with the onions on the side.


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