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Porchetta With Escarole and Endive Salad, Anchovy Vinaigrette and Breadcrumbs
PORK FOODSERVICE24Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. boneless pork loin
- 2 Tbsp. chili flakes
- 2 Tbsp. coriander
- 2 Tbsp. fennel seed
- 2 1/2 cups rosemary (packed)
- 2 Tbsp. thyme (picked)
- 2 Tbsp. anchovies (rinsed)
- 1/2 cup garlic (peeled)
- 2/3 cup olive oil
- 1 escarole
- 3 heads endive
- anchovy vinaigrette (As needed)
- 1 egg yolk
- 1/3 cup lemon juice
- 1/3 cup champagne vinegar
- 1 shallot
- 5 anchovies (brown)
- 5 anchovies (white)
- 1 1/4 cups grapeseed oil
- 1 1/2 Tbsp. lemon zest
- 1 loaf sourdough bread
- 1 Tbsp. Herbes de Provence
- 1/4 cup olive oil
- 1/4 cup butter (melted)
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Directions
- For the Porchetta Rub: Toast chili flakes, coriander and fennel and grind spices. Combine with all other rub ingredients in a blender, blend on high until desired paste (may take 3-4 minutes).
- For the Pork: Lightly season pork middle with salt and let sit overnight.
- Next day, rub pork with herbs, roll and tie. Roast covered in a 300°F oven for 2 hours or until internal temperature reaches 100°F. Remove cover and roast until internal temperature reaches 130°F, let carryover cook until 145°F.
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