Pork loin in the style of porchetta (Arista alla porchetta) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 373) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on December 07, 2010

    Dec 2010 - First and last use of this recipe. There's a lovely photo of a Porchetta style roast in the book, too bad they didn't provide the recipe for that roast! Issues w this recipe: WAY too much stuffing for quantity of pork loin, pork stuffing is cooked ahead and in tiny balls (as cooked ground meat is) very little greens added yet if you look at photo, stuffing is quite green and, meat is in big chunks as if it was cooked inside the roast. Cooking duration is also too long given that pork loin is very thin in order to roll. Nothing like photo or, real porchetta. I give this 1 star for flavour and this is a first for me.

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