Buca Di Beppo Porchetta Rustica (Copycat)

Recipe by Cook4_6
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the pork loin in baking pan, fat side down.
  • Combine salt, pepper and rosemary in small bowl.
  • Rub pork with olive oil, then season both sides with seasoning mixture.
  • Bake pork loin, fat side up, in a 350° convection oven with the wind on.
  • Rotate pork after 30 minutes.
  • Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
  • When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
  • Add shallots and sauté until they are translucent.
  • Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
  • Slice pork approximately 3/8 of an inch thick or to your desired portion size.
  • Transfer pork to plate and ladle sauce over meat.
  • Serve with roasted vegetables and enjoy!
  • *You can substitute toasted pecans if filberts or hazelnuts are not available to you.
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