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

Porchetta Style Pork Loin

with Potato Smash and Green beans

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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?


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

10 g


1 unit


6 g


1 tsp

Fennel Seeds

56 g

Kale, chopped

600 g

Yellow Potato

6 tbsp

Sour Cream


1 tbsp

Sherry Vinegar


2 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

340 g

Green Beans

1 g



Not included in your delivery

4 tbsp






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
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
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.


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.**)


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.


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.


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.