Italian Pork Roast
Mario Batali's Arista alla Porchetta
- one 4-pound Boneless Pork Loin Roast (butterflied)
- Salt and freshly Ground Pepper
- 1/2 cup Extra-Virgin Olive Oil
- 1 medium Onion (thinly sliced)
- 1 Fennel Bulb (trimmed; fronds reserved and chopped; bulb thinly sliced)
- 2 pounds Ground Pork Shoulder
- 2 tablespoons Fennel Seeds
- 2 tablespoons chopped fresh Rosemary
- 6 cloves Garlic (thinly sliced)
- 1 cup fresh Bread Crumbs
- 2 large Eggs (lightly beaten)
- 4 Red Onions (cut in half)
- 1 Lemon (halved)
- Lay the pork loin flat and sprinkle with salt and pepper. Set aside.
- In a 10- to 12-inch sauté pan, heat 1/4th cup of the olive oil over medium high heat until smoking. Add the sliced onion and fennel and sauté until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, rosemary, garlic, and 2 tablespoons pepper, and cook, stirring occasionally, until the pork is no longer pink, about 10 minutes. Transfer to a bowl and allow to cool.
- Preheat the oven to 425F.
- Add all but 1 tablespoon of the fennel fronds, the bread crumbs, and eggs to the pork mixture and mix gently. Spread the mixture over the pork loin. Roll it up, starting from a long side, like a jelly roll, and tie with butcher's twine. Place the red onions in a roasting pan and set the pork on top. Roast for 1 hour and 15 minutes, or until the internal temperature is 135F. Remove and let rest for 10 minutes.
- Slice the pork into 1-inch-thick pieces. Serve drizzled with the remaining 1/4 cup olive oil and a good squeeze of lemon, garnished with the reserved fennel fronds, and with the onions on the side.