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Porchetta Pork Roast with Baby Potatoes and Brussels Sprouts

Ok, I need to be honest with you. This isn't a classic porchetta, but I figure, who has the time (or energy!) to de-bone an entire pig. Not me! This is a rif on a classic, with all of the flavor, but a MUCH easier version. The lemon herb mixture is a snap to whip together in your blender, marinate overnight and cook low and slow in your oven. Baby potatoes and Brussels sprouts hang out in the bottom of the roasting pan and cook in all the delicious pork drippings. Your house will smell AMAZING and no one will every know you spent practically no time in the kitchen!

Porchetta Pork Rib Roast

Print Grocery List Print Recipe
Serves: 6 Total Time: 4 hours, 10 minutes

Ingredients

  • 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness (you can also use a pork butt, pork tenderloin or pork rib roast)
  • ¼ cup chopped fennel fronds (have you ever wondered what to do with the leafy greens on the fennel you just bought? Now you know!)
  • ¼ cup chopped fresh rosemary
  • 2 teaspoons chopped fresh sage leaves
  • 5 garlic cloves, grated or mashed to a paste
  •  Finely grated zest of 1 lemon
  • 1 ½ tablespoons kosher salt
  • 1 teaspoon fennel seed
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • ¼ cup extra-virgin olive oil
  • 2 pounds small potatoes (baby red or white), skin on and whole
  • 2 -4 cups of Brussels sprouts, with the tough other leaves removed

Instructions

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Notes

Inspired by New York Times Cooking Section, Melissa Clark

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