Porchetta
Porchetta with pork loin roll with prunes, baked on rosemary branches
Ingredients
| pork loin on skin 1.5 kg |
| pork loin 500-600 g |
| prunes 70 g |
| mustard (not spicy) 30 g |
| honey 50 g |
| balsamic 20 ml |
| vegetable oil 15 ml |
| rosemary 5 sprigs |
| paprika 5 g |
| coriander 5 g |
| TO TASTE: |
| salt |
| black pepper |
| ground fennel |
| dried garlic |
| red pepper |
Instructions
Step 1
Pulse the prunes with salt, balsamic and half of the honey in a blender.
Step 2
"Loosen the pork loin, coat liberally with the prune paste and roll up. Make square-shaped incisions in the skin of the pork loin with a cardboard cutter.
Step 3
Mix the remaining honey with the mustard and smear the inside of the subskin. Then sprinkle with the spice/salt mixture. Wrap the loin roll in the sirloin and tie with twine.
Step 4
Put the rosemary sprigs on the bottom of the mold, place the porchetta on them, brush with vegetable oil and bake at 250 C for 40 minutes.
Step 5
Then reduce the temperature to 140 C and bake for another 1-1.5 hours.
Step 6
Let the porchetta cool down a bit and serve. Bon appetit!
