Thursday, August 7, 2008

.mock porchetta.

Yesterday was Jim's 38th birthday. Man, we are getting old. LOL He got back from Seattle late Tuesday night so this was his first "real meal" being back and I wanted to make sure it was a good one. It was his day to be KING of the house and he had a birthday feast!

The King's Menu
Smoked Turkey and Lentil Soup
Spring Salad
Mock Porchetta with Roasted Vegetables
Potato Rolls
Pineapple Mango Upside Down Cake
(Recipes will be posted over the next few days. )

Porchetta... REAL porchetta is an herbed stuffed pig. It's a traditional Italian meal and is usually fatty and yummy and put on a spit and grilled over a pit. Well, since I don't think we could actually eat an ENTIRE pig, I went with a pork loin roast. You should use pork butt (preferrably boneless) but I didn't want it to be as fatty.

Let me tell you it was so moist and delicious!!!! I like this a lot more than boring old pot roast! I'm sure you will love it too. :)

In a bowl, put the zest of one lemon, 3 roughly chopped cloves of garlic, 2 tsp crushed fennel seed, 12 sage leaves (fresh) chopped, 2 rosemary sprigs (fresh) pulled from their stems and chopped, 1 Tbsp capers (rinsed), and some fresh cracked black pepper.

Take your pork roast and cut it almost all the way open down the center. If your roast has a bone in it, just cut along the bone. Season well with salt.

Rub the entire roast inside and out with the herb mixture. Put in a dish and cover with saran. This is best if it's allowed to sit in your fridge like this for 2-3 days! WOW. Well, I obviously didn't read the directions thoroughly so mine only sat in the fridge for about 5 hours.

Take this out of the fridge an hour before putting in the oven.

While it sits out for that hour, cut up some potatoes, carrots, and red onion.

Coat lightly with olive oil and sprinkle with sea salt.

Sorry for the ultra blurry picture. GRRR. Put your roast and all the veggies in a baking dish. Put in a preheated 350* oven.

After an hour, pull the dish from the oven and rotate all the veggies and the roast. Put back in the oven for another hour.

After that second hour, pull from oven and pour 1/3 cup chicken stock (or pork stock) on top of the veggies. Return to oven for another half hour. By this time your house should be filled with the smell of delicious herbs! Man it was amazing.

Pull the roast from the oven and put on a platter. Drizzle the pork with the sauce from the baking dish. Slice and serve!


Shirley said...

ooooh, that looks good!

Happy 38th birthday to your hubby!

heidigoseek said...

Happy Birthday Jim! The food looks great. I'm sure it tasted divine:)