Barbecue Loin of Pork with Porchetta Flavours
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Porchetta, a spit-roasted suckling pig, is usually the centrepiece of joyous outdoor celebrations. This loin of pork won't feed the whole neighbourhood in the Roman tradition, but with lusty authentic flavours, it provides plenty of succulent slices for a Saturday night barbecue with friends.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 261 |
| pro | 33 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | trace |
| chol | 90 mg |
| sodium | 219 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit C | 3% |
| folate | 2% |
Suggested Recipes
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1 pork loin centre roast boneless (single loin), 3 lb (1.5 kg)
3 tbsp (50 mL) extra-virgin olive oil
4 cloves garlic, minced
2 tbsp (25 mL) minced fresh rosemary
1 tbsp (15 mL) dry white vermouth
4 tsp (20 mL) minced fresh sage
3/4 tsp (4 mL) fennel seeds, crushed
1/2 tsp (2 mL) salt
3/4 tsp (1 mL) pepper
Preparation:
Place pork, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book. Starting in centre of opened loin and with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper; pound with mallet to even thickness.
In small skillet, heat half of the oil over medium-low heat; fry garlic, stirring often, until softened, about 5 minutes. Scrape into large bowl. Stir in remaining oil, rosemary, vermouth, sage, fennel, salt and pepper. Spread about three-quarters over inside of loin, leaving 1-inch (2.5 cm) border along 1 short end. Starting at other end, roll up firmly toward border. Tie with kitchen string at 1-inch (2.5 cm) intervals.
Place in remaining garlic mixture in bowl, turning to coat. Cover and marinate in refrigerator, turning occasionally, for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place drip pan over 1 burner of 2-burner barbecue or over centre of 3-burner barbecue. Add enough water to come 1 inch (2.5 cm) up side. Heat burner or burners not over drip pan to medium. Place loin on greased grill over drip pan; close lid and grill, turning every 20 minutes, until meat thermometer registers 160° (71°C), 1-1/2 to 2 hours.
Transfer to cutting board and tent with foil; let rest for 15 minutes. Remove string and slice thinly across the grain.
In small skillet, heat half of the oil over medium-low heat; fry garlic, stirring often, until softened, about 5 minutes. Scrape into large bowl. Stir in remaining oil, rosemary, vermouth, sage, fennel, salt and pepper. Spread about three-quarters over inside of loin, leaving 1-inch (2.5 cm) border along 1 short end. Starting at other end, roll up firmly toward border. Tie with kitchen string at 1-inch (2.5 cm) intervals.
Place in remaining garlic mixture in bowl, turning to coat. Cover and marinate in refrigerator, turning occasionally, for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place drip pan over 1 burner of 2-burner barbecue or over centre of 3-burner barbecue. Add enough water to come 1 inch (2.5 cm) up side. Heat burner or burners not over drip pan to medium. Place loin on greased grill over drip pan; close lid and grill, turning every 20 minutes, until meat thermometer registers 160° (71°C), 1-1/2 to 2 hours.
Transfer to cutting board and tent with foil; let rest for 15 minutes. Remove string and slice thinly across the grain.
Tags:
Source
Get Grilling: Summer 2007
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