This recipe will have you dreaming about what you might want to have for Christmas Dinner this year. Or, maybe for Grey Cup Weekend!
| 1-12 lb | Pork loin, belly attached, skin on. You will need to go to a reputable butcher for this. Let them know what you will be doing with this big piece of pork. Have them remove the bones and butterfly the loin open. Ask them to score the pig skin in a very tight diamond pattern. This is necessary to get a good crackling. |
| 3 lg | red onions, small dice |
| ½” piece | pancetta, small dice |
| olive oil | |
| ¼ c | butter |
| 1 T | fennel seeds |
| ½ c | loosely packed sage leaves |
| ½ btl | dry white wine |
| ¾ c | mixed chopped dried apricots, cranberries, raisins |
| ¼ c | pistachios |
| ¼ c | shredded Parmesan cheese |
| ½ c | dry breadcrumbs |
| ¼ c | dry sherry |
| 6 med | carrots |
| 3 T | flour |
| 1¼ c | chicken stock |
Take pork out of the refrigerator 2 hours before you start assembly. You want the meat at room temperature.
In large pan bring 2 T olive oil and butter to temperature on medium-high heat. Add the pancetta and cook for 5 minutes, add onions and fennel seeds and cook for approximately 3 more minutes, stirring regularly. Add sage leaves and ¼ c wine. Add the fruit and nuts and continue to cook another 5 minutes stirring occasionally. Remove from the heat and cool.
Toast the breadcrumbs for a few minutes. Be careful, these will burn very quickly. Add them to the pan mix and toss them. Add the cheese to the mix and toss gently.
Place the pork loin on a large board skin side down, open it up and flatten in out. Season it well with salt and black pepper. Sprinkle half of the dry sherry and massage it into the meat. Scatter the stuffing evenly and sprinkle over the rest of the sherry. Pat down the stuffing. Roll up the pork continuing to pat down the stuffing as you roll. With the seam side down tie with butcher string. Tie the string every one inch. YouTube has lots of videos to show how to best do this. Season generously with salt and pepper. Rub all over with olive oil.
Determine your timing and 15 minutes before you are ready to roast the porchetta preheat the oven to 450 degrees. Clean the carrots and put them in the bottom of a large shallow roasting pan. Sit the porchetta on top of the carrots, seam side down. Pour in 1¼ c of water and the remaining wine.
Put the roast in the hot oven for 30 minutes then reduce the temperature to 350 degrees and cook for 3½ to 4 hours, basting every hour with pan juices. Use a meat thermometer and insert in the middle. You are looking for an internal temperature of 165 degrees. It will come to 170 degrees as it rests.
Remove the porchetta from the pan and let rest for 30 minutes. Place the pan on the cook top over medium heat. Skim as much of the fat as possible and reserve for another use. Stir in the flour and mash the carrots, scraping up the yummy bits. Using a firm whisk works the best. Whisk in the stock and simmer until the gravy is thickened. Strain the gravy through a sieve and season to your liking. Thin with a touch of water if necessary.
Carve the porchetta in nice thick slices. The Smos like to serve it with a fennel, apple and pomegranate salad, sauteed rapini with garlic, lemon and chili flakes; broiled tomatoes, roast potatoes and of course lots of festive baking for dessert. Serve 10-12.
