Thursday – Porchetta Recipe
roasted sausage and rosemary-stuffed pork loin wrapped in bacon, Asiago cheese & leek smashed potatoes, green beans, brandy-peppercorn sauce
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Ingredients
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Pork Loin
Smashed Potatoes
Green Beans
Brandy-Peppercorn Sauce
Method
Pork Loin Preparation
- 1
Prepare the Filling
In a bowl, mix the Italian sausage, chopped rosemary, salt, and black pepper until well combined.
- 2
Stuff the Pork Loin
Cut a pocket in the pork loin and fill it with the sausage mixture. Secure with kitchen twine.
- 3
Wrap with Bacon
Wrap the stuffed pork loin tightly with bacon strips and secure with additional twine if necessary.
- 4
Roast the Pork Loin
Preheat the oven to 375°F (190°C). Place the pork loin in a roasting pan and roast for about 1.5 hours, or until the internal temperature reaches 145°F (63°C).
Smashed Potatoes Preparation
- 5
- 6
Mash the Potatoes
In a large bowl, combine the potatoes, Asiago cheese, sliced leek, butter, milk, salt, and pepper. Mash until smooth.
Green Beans Preparation
- 7
Brandy-Peppercorn Sauce Preparation
- 8
Make the Sauce
In a saucepan, combine the brandy and beef broth. Bring to a simmer and reduce by half. Stir in crushed peppercorns and heavy cream. Cook until thickened and season with salt to taste.
