Try this Porchetta-style Roast Pork recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 with rack in center. In a food processor, combine fennel seeds, rosemary, lemon zest, 1 1/2 teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with mixture and wrap with pancetta, overlapping slightly; secure with twine at 2" intervals.
Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138 degrees, about 40 minutes. Transfer to a cutting board; tent with foil
Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve alongside vegetables, drizzled with pan juices.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 483 | ||
Calories from Fat: 388 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 64.1mg | 20 % | |
Sodium 1415.2mg | 49 % | |
Potassium 343.7mg | 9 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 21.8g | 31 % | |
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: 483
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