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Ingredientes
- 1/2 x Boneless pork loin - (abt 4 lbs) Salt to taste Freshly-grnd black pepper to taste
- 8 Tbsp. Virgin extra virgin olive oil divided
- 1 med Onion thinly sliced
- 1 x Fennel bulb thinly sliced, leave removed and set asid
- 2 lb Minced pork shoulder
- 2 Tbsp. Fennel seeds
- 2 Tbsp. Freshly-grnd black pepper
- 2 Tbsp. Minced fresh rosemary
- 6 x Garlic cloves thinly sliced
- 3 x Large eggs
- 4 med Red onions cut in halves Scafata Of Lima Beans And Escarole see * Note
Direcciones
- Preheat oven to 425 degrees.
- Butterfly pork loin to become a sheet 1-inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
- In a 12-inch to 14-inch saute/fry pan, heat extra virgin olive oil till smoking. Add in sliced onion and fennel and saute/fry till softened and lightly browned, about 10 min. Add in grnd pork, fennel seeds, pepper, rosemary and garlic and cook till the mix assumes a light color, stirring constantly, about 10 min. Allow to cold. Add in minced fennel leaves and Large eggs and mix well.
- Spread mix over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven an roast 75 min, or possibly till interior temperature is 140 degrees. Remove and allow to rest for 10 min. Slice into 1-inch thick pcs and serve with Scafata Of Lima Beans And Escarole.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 6 servings | |
| Calories 590 | |
| Calories from Fat 302 | 51% |
| Total Fat 33.88g | 42% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.03g | |
| Cholesterol 263mg | 88% |
| Sodium 205mg | 9% |
| Potassium 1215mg | 35% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.08g | 3% |
| Protein 57.25g | 92% |
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