Rachael’s latest book, “Week in a Day,” helps you become a super meal-planner. Why not cook on one day, in order to have dinner ready for five? Buy your copy now!
Rach’s coordinated menus feature a fresh theme for each week, so you’ll always have something new to put on the table. This recipe for an incredible pork roast comes from “Season’s Servings,” a week designed for feeding hungry families and guests just in time for the holidays.
Rach writes: “A mind-blowingly delicious meal (especially for my husband, who can eat pork at every meal), this is three porks in one: pork inside pork wrapped in pork.”
Need we say more? Try this recipe for yourself!
Prosciutto- or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing
Ingredients for the Stuffing
1⁄3 cup golden raisins
2 tbsp. butter
1 tbsp. EVOO
3 or 4 cloves garlic, finely chopped
1 small bulb fennel, chopped, plus 1⁄4 cup chopped fronds
1 onion, chopped
Salt and pepper
1⁄2 cup dry white wine
1 lb. ground pork
1⁄4 cup pine nuts, lightly toasted
2 tbsp. chopped fresh thyme
Ingredients for the Pork Roast
3 lbs. trimmed boneless pork loin roast
Salt and pepper
1⁄3 lb. thinly sliced (but not shaved) prosciutto di Parma or pancetta
24 cipollini onions
6 tbsp. EVOO
2 lbs. small Yukon Gold or white potatoes, halved
1⁄4 cup chopped fresh rosemary
3 heads garlic, halved horizontally
1 cup white wine
1 cup chicken stock
4 tbsp. (1⁄2 stick) butter
Make the stuffing:
1. Soften the raisins in boiling water to cover.
2. In a skillet, melt the butter in the EVOO over medium heat. Add the garlic, chopped fennel bulb, and onion; sprinkle with salt and pepper, and cook until the vegetables soften, 12 to 15 minutes.
3. Deglaze with the wine. Transfer to a bowl and let cool completely.
4. Drain and chop the raisins and add to the fennel. Add the ground pork, pine nuts, and thyme.
(Note: If making this to serve on your Cook Day, preheat the oven to 400 F. If making this for later in the week, you’ll preheat the oven the night of.)
Make the pork roast:
1. With one short end facing you, measure one-third down from the top of the loin; make a horizontal lengthwise cut going almost, but not all the way through, to the opposite side.
2. Open the roast up like a book. Make a lengthwise cut going back in the other direction (basically a mirror image of the first cut you made), halfway down into the thicker side of the roast. Open up the pork loin; it should be butterflied into a single slab.
3. Pound the meat to 3⁄4 inch thick; sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border.
4. Roll up the pork, cover with overlapping slices of prosciutto, and tie with kitchen twine to secure.
Wrap the stuffed pork in plastic and store up to 2 days in the refrigerator.
T0 serve the night of:
1. Return the roast to room temp while you preheat the oven to 400 F.
2. Add the cipollini to a saucepan of boiling water; cook for 3 minutes. Drain and cold-shock, then peel and trim.
3. In a large heavy skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pork evenly all over.
4. Toss the potatoes and onions in a roasting pan with the rosemary, garlic, the remaining 1⁄4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the skillet with the wine. Pour the liquid over the pork.
5. Roast until the internal temperature reaches 145 F, about 2 hours.
6. Let the roast rest 30 minutes under a foil tent.
7. Before serving, place the roasting pan on a burner, deglaze with the stock, and stir in the fennel fronds and butter.
8. Slice the roast, spoon the pan juices over the top, and serve with the potatoes and onions.
Want more great recipes from “Week in a Day”? Here’s how to buy the book!
[Top photo reprinted with permission from Atria Publishing. Photographer: Frances Janisch]