Porchetta Spiced Pork Roast
Produit dans une installation qui traite le lait, le sĆ©same, les Åufs, le poisson, les crustacĆ©s, les moutardes, les noix, les arachides, le blĆ©, le soja et les sulfites.
IngrƩdients
8.6 g
Assaisonnement italien
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, SƩsame, Soya, Triticale, BlƩ)
6 cs
PurĆ©e dāail
(Peut contenir BlƩ, CrustacƩs, Poisson, Moutarde, Gluten, SƩsame, Sulfites, Soya, Lait, Noix, Oeuf)
4 piĆØce(s)
Branche de romarin
Informations nutritionnelles
Instructions
Strip rosemary leaves from stem and roughly chop. Combine rosemary, Italian Seasoning, fennel seeds, 1 tsp black pepper and 1 tbsp salt in a small bowl. Pat pork roast dry with paper towels, then rub 3 tbsp garlic puree over all sides. Cover pork roast in herb mixture.
Arrange pork roast in a 9x13-inch roasting pan. Add 2 cups water to pan. Cover pork with foil. Roast in the middle of oven, 1 hr 30 min.
When there is 35 minutes of cook time left, remove foil and increase oven heat to 450F.
When pork is cooked through, carefully transfer to a cutting board. Cover with foil and let rest for 20 min. Reserve pork juices in the baking pan for gravy. Remove netting and remove bones from roast. Thinly slice pork. Transfer pork to a serving platter.