A lean, healthy pork loin stuffed with Italian spices like fennel and garlic. Rolled and roasted to perfection. Italian Pork Roast looks fancy but is easy and perfect for a dinner party or special occasion.
Have you ever talked to the butcher at your local grocery store or a local butcher shop? For a long time, I was so intimidated to talk to the butcher at my local grocery store. Finally I broke through my shyness and asked for a cut of meat I was looking for. The man seemed so excited that someone asked him to do something. I had to laugh at myself. I can make such a big deal out of the smallest things when this man was so happy and eager to help me. I’ve never been intimated since.
Now I feel even luckier, because I have found a local butcher shop I love. Yup, I think finding a butcher is lucky. I always laugh with my husband that we never have the luck to win the lottery, but we are lucky in small things like finding a great butcher. Now this butcher seriously loves to talk about meat. Do I ever love to go and talk to them about their work? Yes, I do. Weird? Maybe.
Anyway, I’ve been slowly trying to work my way through all their different cuts of meat. I picked up a gorgeous pork loin last time I was there. It was the perfect specimen to remake this Italian Pork Roast and hopefully get better pictures. Taking photos is not quite as tortuous as it first was for me. Man, were my first pictures bad. I really hope you can see an improvement. I’ve got my fingers and toes crossed that you can.
I’ve even branched out to videos. That is huge for me. You see, my shyness even affects what I do on the blog. I analyze every single email I send for the correct wording, even it if is a simple “thank you” email. When I write a blog post, I try to type whatever comes into my mind without censoring myself too much. It has helped bring me out of my shell a little.
So if this recipe looks a little daunting to you, don’t let it scare you off. Cutting the pork loin is actually very easy. Check out the video below and I show you how to do it. You don’t have to cut it perfectly. You will be so proud of your creation and delicious dinner.
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Italian Pork Roast
- 2 tbsp fennel seed
- 2 tsp kosher salt
- 2 tsp black peppercorns
- 1 tsp dried red pepper flakes
- 6 garlic cloves
- 2 1/2 lb pork loin
- 1 tsp olive oil
- 1/2 cup white wine
- 1/2 cup low-sodium chicken stock
Put spices in grinder and grind into a puree
Put pork on a cutting board with short end closest to you
To butterfly the pork, Using a very sharp knife, place the knife 1/3 the way from the bottom on the long side of the pork. Cut the pork trying to stay level all the way but 1/2 inch through the pork.
Turn the cutting board around and cut into another 1/3 again leaving a 1/2 inch from the end of the pork.
Place a piece of wax paper over the pork and using a mallet hit the pork to make it a uniform height.
Smear the spice paste all over the top of the pork.
Roll up the pork. Using twine, tie 4 circles around the diameter of the pork, about every inch or so. Tie another circle around the pork lengthwise.
Cover pork with plastic wrap and refrigerate for up to 8 hours.
Preheat oven to 375•.
Heat a large Dutch oven over medium high heat. When pot is very hot add oil.
Brown on all 4 sides, about 4 minutes per side. You want a good crust.
Put lid on and bake for about 1 hour, internal temperature should be 145.
Place pork on a clean cutting board and cover with foil.
Place Dutch oven on the stove over medium heat.
Pour in wine to deglaze the pot. Scrape off any browned bits on the bottom. Stir well. Let boil for a minute or so.
Add chicken broth ad heat through. Serve with pork.
I calculated 3 Weight Watcher smart points
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy roasts: