This is a great recipe, with just one tricky step – tying the roast. Instead of making the sausage stuffing you could just use bulk sausage and add sautéed onion and fennel.
|Grilled Pork Roast a la Porchetta |
A 4-5 pound pork loin, butterflied. The meat counter can do this for you.
3 tablespoons olive oil
1 fennel bulb, white part only, chopped medium. Finely chop soft green fronds to make ½ cup.
1 large onion, chopped medium
--- Sauté onion and fennel in oil over medium heat until soft, about 8 minutes
2 pounds ground pork
2 tablespoons fennel seeds
2 tablespoons fresh rosemary, chopped finely
6 garlic cloves, sliced
1 to 2 tablespoons ground black pepper
1 tablespoon kosher salt
½ cup fennel fronds
--- Add all ingredients and sauté until pork loses pink color. Remove from heat and let cool.
You might want to place a few quarters of red onion or yellow peppers on the grill while the meat cooks, along with a foil packet of potatoes with olive oil, S&P and a few whole garlic cloves (skin on). As the pork rests for about 10 minutes, throw some zucchini slices on the grill for two minutes (turn heat back up to high).
|To butterfly and tie a roast: Learn the technique here|