Stuffed Porchetta-Style Pork Loin with Roasted Rosemary Potatoes and Sautéed Broccolini

Stuffed Porchetta-Style Pork Loin with Roasted Rosemary Potatoes and Sautéed Broccolini

Indulge in this show-stopping, labor-of-love pork loin, butterflied and stuffed with an aromatic herb mixture, then slow-roasted to crispy-skinned perfection. Accompanied by rustic rosemary potatoes and tender garlic broccolini.

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Ingredients

Instructions

  1. Preheat oven to 400°F. Butterfly the pork loin: Lay the pork loin on a cutting board. Using a sharp knife, make a horizontal cut almost all the way through, stopping about 1/2 inch from the other side. Open the loin like a book. Then make another cut horizontally through each half, butterflying it again so it opens into a large, thin rectangle, about 1/2 to 3/4 inch thick. Cover with plastic wrap and lightly pound to an even 1/2 inch thickness.
  2. Prepare the stuffing: In a small bowl, combine Panko breadcrumbs, freshly grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 0.5 clove minced garlic, 1 tablespoon olive oil, 1 tablespoon chicken broth, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
  3. Spread the stuffing evenly over the butterflied pork loin, leaving a small border around the edges. Roll the pork loin tightly from one long side, encasing the stuffing. Secure with kitchen twine at 1-inch intervals.
  4. In a separate small bowl, combine 1/2 teaspoon crushed fennel seed, 0.5 clove minced garlic, 1/2 teaspoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with 1 tablespoon olive oil. Rub this mixture evenly over the outside of the tied pork loin.
  5. Place the stuffed pork loin on a roasting rack in a small roasting pan. Roast for 20 minutes at 400°F. Reduce oven temperature to 350°F and continue roasting for an additional 40-60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
  6. While the pork roasts, prepare the potatoes. On a separate small baking sheet, toss 1/2 pound quartered red baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Place the potatoes in the oven during the last 40-50 minutes of the pork roasting time, turning occasionally, until tender and golden brown.
  7. Once pork reaches 145°F, remove from oven, tent loosely with foil, and let rest for at least 10 minutes before slicing. The internal temperature will rise to 150-155°F.
  8. During the last 5-7 minutes of the pork resting, sauté the broccolini. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds until fragrant.
  9. Add 1/4 pound trimmed broccolini to the skillet. Sauté for 3-5 minutes, or until tender-crisp. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  10. Remove twine from the rested pork loin. Slice into thick rounds, ensuring each slice contains some stuffing. Serve with the roasted rosemary potatoes and sautéed broccolini.

Notes

Using butcher's twine is essential for keeping the loin rolled and stuffed. Ensure the twine is food-safe. A meat thermometer is highly recommended for perfectly cooked pork. Letting the pork rest allows the juices to redistribute, ensuring a tender and moist final product. You can make extra stuffing and use it for other dishes or freeze it for later.

Nutrition (per serving)