Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 boneless pork loin - -- (abt 4 lbs)

  3. salt -- to taste

  4. freshly-ground black pepper -- to taste

  5. 8 tablespoons virgin olive oil -- divided

  6. 1 medium onion -- thinly sliced

  7. 1 fennel bulb -- thinly sliced,

  8. -- leaves removed and set aside

  9. 2 pounds chopped pork shoulder

  10. 2 tablespoons fennel seeds

  11. 2 tablespoons freshly-ground black pepper

  12. 2 tablespoons chopped fresh rosemary

  13. 6 garlic cloves -- thinly sliced

  14. 3 eggs

  15. 4 medium red onions -- cut in halves

  16. scafata of lima beans and escarole -- seenote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Scafata Of Lima Beans And Escarole" recipe which is included in this collection.

  2. Preheat oven to 425 degrees.

  3. Butterfly pork loin to become a sheet 1-inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.

  4. In a 12-inch to 14-inch sauté pan, heat olive oil until smoking. Add sliced onion and fennel and sauté until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.

  5. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven an roast 75 minutes, or until interior temperature is 140 degrees. Remove and allow to rest for 10 minutes. Slice into 1-inch thick pieces and serve with Scafata Of Lima Beans And Escarole.


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