Traditional porchetta is slow-roasted pork flavoured with herbs under a crunchy layer of crackling. Here, prosciutto makes the perfect lower-fat alternative to the crackling without sacrificing flavour. Leftovers make a great sandwich filling. For best results, refrigerate the raw herbed roast overnight.
- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Method
In bowl, combine parsley, rosemary, sage, garlic, mustard, fennel seeds, lemon zest, pepper, salt and hot pepper flakes; stir in oil. Spread over pork roast. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)Overlapping slices, arrange prosciutto over top of roast. With kitchen string, tie roast in 5 or 6 places to secure. Transfer to roasting pan.
Set foil drip pan over 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue. Heat remaining burner(s) to medium. Place pork on greased grill over drip pan; close lid and grill until juices run clear when pork is pierced and instant-read thermometer inserted into centre reads 160?F (71?C), about 1-1/2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving into 1/2-inch (1 cm) thick slices.
Nutritional facts Per each of 10 servings: about
- Fibre trace
- Sodium 191 mg
- Sugars 0 g
- Protein 27 g
- Calories 201.0
- Total fat 9 g
- Potassium 372 mg
- Cholesterol 66 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0
