Pork Loin alla Porchetta

This is from Mario Batali’s Simple Italian Food, the stuffing is all about fennel and is very good, but ultimately I found the pork to be very tough. I attribute the toughness to the high roasting heat (425 F) the recipe calls for. Next time I’m going to try a much slower temperature and see how things work out. Our good friend Nancy was over for dinner and being Italian I thought I’d give her the full experience by making a truffle infused polenta. I also served some simple boiled carrots. Until next time mister Porchetta.


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