HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPorchetta Style Pork Loin
topBanner
Porchetta Style Pork Loin

Porchetta Style Pork Loin

with Potato Smash and Green beans

Read more

This classic Italian Sunday roast is such a crowd pleaser! Rolled and stuffed with traditional porchetta herbs and spices. Did we mention this porchetta only takes 35 minutes to make?

Allergens:Milk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

10 g

Sage

1 unit

Lemon

6 g

Garlic

1 tsp

Fennel Seeds

56 g

Kale, chopped

600 g

Yellow Potato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

2 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

340 g

Green Beans

1 g

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

4 tbsp

Butter*

(ContainsMilk/Lait)

1.5

Oil*

4

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories519 kcal
Fat23 g
Saturated Fat11 g
Carbohydrate42 g
Sugar4 g
Dietary Fiber9 g
Protein41 g
Cholesterol120 mg
Sodium628 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Baking Sheet
Medium Pot
Measuring Cups
Aluminum Foil
Whisk
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to Broil (to roast Porchetta). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into 1/2-inch cubes. Cut the stems off the green beans, if needed. Roughly chop the sage. Peel, the mince or grate the garlic. Finely chop the kale. Zest 1 tbsp lemon rind. In a medium bowl, stir together the kale, fennel seeds, lemon zest, garlic, half the sage, 1/4 tsp salt and 1/4 tsp pepper. Set aside. Pat the pork loin dry with paper towel.

2

Carefully slice into centre of each pork loin – parallel to cutting board – leaving 1-inch intact on other end. Open the loin like a book. Place and cover each loin with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each loin until 1/4-inch thick. Remove the plastic wrap, then divide the kale mixture over the inside of loins. Starting at the long end of the loin, roll up to create a log shape. Season with salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then loins seam side down. Sear, until golden-brown, 3-4 min. Carefully transfer loins to a baking sheet, then broil in the middle of the oven until cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)

4

Meanwhile, in a medium pot, combine the potatoes with 6 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Cook, covered, until the potatoes are fork-tender, 10-12 min. Meanwhile, heat the same pan (from step 3) over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then the beans. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper.

5

Transfer the beans to a plate and cover with foil to keep warm. Remove the pan from the heat. Add 1 cup water, cornstarch, demi-glaces, 2 tbsp butter, 1 tbsp vinegar and remaining sage to the pan. Return the pan to the stove over medium heat. Cook, whisking together, until the sauce slightly thickens 2-3 min. Season with salt and pepper.

6

When potatoes are done, drain and return them to the same pot. Using a fork or potato masher, mash sour cream and 2 tbsp butter into potatoes until smooth. Season with salt and pepper. Slice pork. Divide mash, pork and beans between plates. Spoon the pan sauce over the pork.