Roast Pork Porchetta-Style |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 10 |
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Cooking Light Ingredients:
2 tablespoons crushed fennel seeds |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
5 garlic cloves, minced |
1 (3 1/2 lb) boneless pork loin roast, trimmed |
1 cup dry white wine |
Directions:
1. Preheat oven to 350°.
2. Combine the first 4 ingredients; make twelve 1 1/2 inch slits along 1 side of roast; stuff slits with some of the fennel mixture.
3. Place roast, slit side down, on a shallow roasting pan coated with cooking spray.
4. Rub any remaining fennel mixture over top of roast.
5. Bake for 1 hour, 10 minutes or until thermometer registers 155°.
6. Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.
7. Pour wine mixture into a saucepan; bring to a boil over med-high heat.
8. Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.
9. Remove from heat; pour accumulated juices from serving platter into wine mixture.
10. Serve wine mixture with pork.
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