Tyler Florence's Porchetta Recipe
Ask the butcher for a boned, center-cut pork loin with the belly and skin attached. Any good butcher will know how to properly prepare one for you.
Title: Tyler Florence's Porchetta
Author: Tyler Florence
Serves: 6 to 8
- 2 tablespoons extra-virgin olive oil
- 3 medium yellow onions, peeled and coarsely chopped
- 3 cups mustard greens, rinsed well, with any tough stems removed, and coarsely chopped
- ½ loaf of day-old levain bread, cut into 1-inch pieces, about 2 cups
- 1 cup golden raisins
- 1 teaspoon wild fennel pollen
- 1 5-pound boned pork roast, with the belly and skin attached
- Coarse salt and freshly ground pepper
- Preheat the oven to 325 degrees.
- In a large sauté pan, heat the oil over medium heat. Add the onions and cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the mustard greens and stir together with the onions for five minutes until the greens have darkened and are wilted.
- In a large bowl, combine the onion — mustard green mixture with the bread, raisins, and fennel pollen and stir until well mixed.
- Rinse the roast and pat dry. Season the roast all over with salt and pepper. Generously spread the onion — mustard green mixture between the roast and the belly.
- Carefully roll the roast and tie every two inches with kitchen string, keeping the stuffing intact.
- Place the roast in a roasting pan fit with a rack. Cook the roast uncovered for two hours, or until an internal temperature of 155 degrees is reached at the roast's thickest point.
- Cover the roast with foil and let rest for 10 to 15 minutes before slicing.
A note about fennel pollen: Fennel is a very flavorful herb that is one of the primary ingredients of absinthe. But it's hardly exotic — it grows wild on the side of the road near our house. Fennel pollen is the most potent form of the plant and goes perfectly with the porchetta. If you can't find it in the spice section of your local market, you can order it here!