Italian porchetta with fennel salad

Delicious Italian porchetta with fennel salad Recipe

This classic Italian roast pork has a fennel surprise that will make you want to make it over and over again. This is a great, no-fuss dish for a dinner party.
Italian porchetta with fennel salad
Prep Time : 6:00 | Cook Time : 1:30 | Total Time : 7:30 | Serving : 8 person.


  • 1 fennel bulb, trimmed, fronds reserved

  • 2/3 cup fresh flat-leaf parsley leaves

  • 2 tablespoons fresh rosemary leaves

  • 2 teaspoons fennel seeds

  • 3 garlic cloves, quartered

  • 2 teaspoons finely grated lemon rind

  • 2 teaspoons cracked black pepper

  • 2 teaspoons sea salt

  • 2kg rolled pork loin

  • 1 1/2 cups dry white wine

  • 1 radicchio, leaves torn

  • 100g baby rocket

  • 1/2 cup pitted kalamata olives

  • 1/4 cup lemon juice

  • 1/4 cup extra virgin olive oil


  • Step 1

    Place reserved fennel fronds, parsley leaves, rosemary leaves, fennel seeds, garlic, lemon rind, pepper and 1/2 the salt in a food processor. Process until finely chopped and combined.

  • Step 2

    Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part, being careful not to cut the whole way through. Open out to form 1 large piece. Press herb mixture over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals. Place in a glass or ceramic dish. Refrigerate overnight (see note).

  • Step 3

    Preheat oven to 240C/220C fan-forced. Rub pork all over with remaining salt. Place in a roasting pan. Add wine to pan with 3/4 cup of water. Roast for 30 minutes.

  • Step 4

    Reduce oven to 180C/160C fan-forced. Roast for a further 1 hour or until juices run clear when a skewer is inserted into centre of pork. Set aside for 10 minutes to rest. Discard kitchen string from pork.

  • Step 5

    Meanwhile, thinly slice fennel. Place fennel, radicchio, rocket and olives in a bowl. Whisk lemon juice and oil in a jug. Season. Drizzle over salad. Toss to combine. Serve with pork.

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