Italian · Dinner
Rolled Seasoned Pork Roast
A boneless pork loin butterflied and spread with garlic, rosemary, fennel seed and lemon zest, rolled tight, tied and roasted until golden. Sliced into medallions and served with pan juices, this dish captures the herb-and-fat character of Tuscan porchetta in a smaller home format.
$6
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
467Calories
41.8gProtein
29.1gFat
5.9gCarbs
0.3gSugar
0.9gFiber
1181mgSodium
140mgChol
8.8gSat Fat
618mgPotassium
52mgCalcium
2.3mgIron
1.1mcgVitamin B12
3.1mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Lay the butterflied pork loin flat. Mince garlic, chop rosemary, crush fennel seed. Season meat inside with salt and black pepper.
2
Build
Scatter garlic, rosemary, fennel seed and lemon zest over meat. Roll tightly into a log and tie with kitchen string at three points.
3
Sear
Rub outside with olive oil. Sear the rolled roast in an oven-safe pan over medium-high heat for 4 minutes, turning until browned all over.
4
Roast
Transfer to 220C (425F) oven for 15 minutes until skin crackles, then lower to 180C (350F) and roast 25–30 minutes until centre reaches 63C (145F).
5
Plate
Rest loosely tented with foil for 10 minutes. Untie, slice into medallions, arrange on plate. Deglaze pan with chicken stock over medium heat, whisk in cornstarch for 2 minutes until thickened, spoon sauce over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless pork loin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fennel seed
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp cornstarch
