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Suggest a better descriptionPreheat an oven to 325 degrees F.
Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.
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Serving Size: 1 Serving (1059g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1047 | ||
Calories from Fat: 274 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 272.2mg | 84 % | |
Sodium 1166.9mg | 40 % | |
Potassium 3888.9mg | 102 % | |
Total Carbohydrate 96.7g | 28 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 76.1g | ||
Protein 96.4g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1047
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