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Porchetta with Bacon
Porchetta with Bacon
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Prep Time:
45 minutes
Total Time:
1 hour 40 minutes
Italian bacon roast: A quick and easy twist on the classic using bacon for delicious flavor.
Ingredients:
  • 2 tablespoons butter
  • 2 lb pork loin roast, trimmed of visible fat
  • 2 cups thinly sliced red onions
  • 2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 6 cloves garlic, coarsely chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon freshly grated lemon peel
  • 2 slices bacon, cut in half crosswise
Instructions:
  • Preheat oven to 400°F. Melt butter in a 6-quart Dutch oven over medium heat. Sear pork loin, top side down, for 3 to 4 minutes until browned. Flip and brown another 3 to 4 minutes. Transfer pork to cutting board.
  • In a Dutch oven, sauté onions in butter until just beginning to soften for 1 to 3 minutes. Increase heat to medium-high. Pour in broth and bring to a simmer, stirring occasionally to deglaze the bottom for 1 to 2 minutes. Take off the heat.
  • In a small bowl, combine garlic, herbs, salt, pepper flakes, fennel, and lemon peel. Massage the mixture onto the pork, ensuring an even coating. Place bacon slices over the pork, then transfer everything to a Dutch oven with onions and sauce. Roast uncovered in the oven for 45 minutes to 1 hour, until the bacon is crispy and a meat thermometer inserted in the pork reads 145°F.
  • Place the pork on a clean cutting board and cover it with foil to rest while you finish the sauce. In a Dutch oven over medium-high heat, boil the sauce for 10 to 12 minutes until it reduces to 1 cup. Then, slice the pork into 8 pieces with a serrated knife and serve with the sauce.

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