Tuscan-Style Porchetta With Fennel And Apple Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325掳F and line a roasting pan with aluminum foil.
• STEP 2.In a small bowl, combine the garlic, rosemary, fennel seeds, salt, and pepper.
• STEP 3.Rub the mixture all over the pork roast, making sure to coat it evenly.
• STEP 4.Place the roast in the prepared roasting pan and roast for about 2-3 hours, or until the internal temperature reaches 145掳F.
• STEP 5.While the roast is cooking, prepare the fennel and apple salad by combining sliced fennel, apple, lemon juice, olive oil, salt, and pepper in a bowl.
• STEP 6.Toss the salad ingredients together until well combined.
• STEP 7.Once the roast is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
• STEP 8.Serve the sliced porchetta with the fennel and apple salad on the side.
• STEP 9.Enjoy this Tuscan-Style Porchetta with Fennel and Apple Salad as a delicious and impressive meal!

Cooking Tips

• For extra crispy skin, you can increase the oven temperature to 450掳F for the last 15-20 minutes of cooking.
• If you prefer a leaner cut of meat, you can use pork loin instead of pork belly.
• Make sure to slice the porchetta thinly for the best texture and presentation.

Storage and Serving

• Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the slices in a preheated oven at 350掳F for about 10-15 minutes, or until heated through.
• The fennel and apple salad is best served fresh and can be stored in the refrigerator for up to 2 days.