Buca di Beppo's Porchetta Rustica
On a whim, I mentioned to a 'net friend that I wanted to re-create the porchetta rustica.
Said friend asked me why, when I could probably google the recipe.
I clearly owe said friend lunch, as Google revealed not one, two, or three versions, but a proverbial plethera of copycat recipes. There is now no need of me to re-invent the wheel, although I am annoyed that all the recipes I've looked at call for a convection oven with the wind on. What happens if we don't have a convection oven, hmm?
So far, I haven't been able to find the non-convection variation (or, for that matter, if it makes much of a difference) -- but here's the recipe with a few (but not all) adjustments suggested by a kitchenlink reader.
The local Trader Joe's has reasonably priced blueberries and filberts, I've got capers in the fridge, and the rest are kitchen staples, as far as I'm concerned: All I need is a pork loin, and I'm ready to roll.
Copycat: Porchetta Rustica 2-2½ pound pork loin Place the pork loin in baking pan, fat side down. Combine salt, pepper and rosemary in small bowl: Rub pork with olive oil, then season both sides with seasoning mixture. Bake pork loin, fat side up, in a 350° F convection oven with the wind on. Rotate pork after 30 minutes. Cook pork another 20 minutes and check internal temperature. The pork
is done when the thickest part of the loin reaches an internal
temperature of 140° F. When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn. Add shallots and sauté until they are translucent. Deglaze pan with the red wine. Bring to a boil, add brown sugar,
cinnamon, filberts, blueberries and capers and reduce sauce to a glaze. Slice pork approximately 3/8 of an inch thick or to your desired portion size. Transfer pork to plate and ladle sauce over meat. Serve with roasted vegetables and enjoy!
1 oz. olive oil
¼ tbsp salt
¼ tbsp black pepper
1 tbsp rosemary
2 tbsp butter
2 tbsp shallots, chopped
6 oz. red wine
2 tbsp brown sugar
½ tsp cinnamon
1 tbsp hazelnuts (or filberts), toasted
4 tbsp blueberries
1 tbsp capers
