Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad

Name: Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian, Mediterranean, European
Ingredients: For the porchetta:; 800g pork tenderloin, trimmed; 3 sprigs of rosemary, leaves finely chopped; 4 sage leaves, finely chopped; 1 tbsp fennel seeds; 3 garlic cloves, finely chopped; Zest of 1 lemon, finely chopped; 100g prosciutto; Sea salt & black pepper; For the Parmesan crusted potatoes:; 800g waxy potatoes, shaved on a mandolin; 2 onions, thinly sliced; 50g Parmesan cheese, grated; Sea salt and ground black pepper; For the watercress salad:; 1 tbsp extra virgin olive oil; 1 tsp red wine vinegar; 150g watercress

5 steps

Prep:20minCook:30min

Porchetta is a slow roasted shoulder or belly of pork which is commonly sold wrapped up in paper parcels from roadside vendors with crispy crackling throughout Northern Italy. Irresistible as it is, slow roasting a joint for a speedy weeknight dinner is not an option. Instead this quick version borrows the recipe for porchetta’s aromatic stuffing and is rubbed into a butterflied pork loin wrapped up in salty prosciutto. Serve it with thinly sliced roast potatoes liberally sprinkled with Parmesan cheese, and a fresh watercress salad- dinner is served!

Updated at: Thu, 17 Aug 2023 08:47:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories573.8 kcal (29%)

Total Fat18.8 g (27%)

Carbs43.9 g (17%)

Sugars3.9 g (4%)

Protein58.9 g (118%)

Sodium1223.6 mg (61%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

800gpork tenderloin

trimmed

3 sprigsrosemary

leaves finely chopped

4sage leaves

finely chopped

1 Tbspfennel seeds

3garlic cloves

finely chopped

1lemon

zest of, finely chopped

100gprosciutto

sea salt

black pepper

800gwaxy potatoes

shaved on a mandolin

2onions

thinly sliced

50gparmesan cheese

grated

sea salt

ground black pepper

1 Tbspextra virgin olive oil

1 tspred wine vinegar

150gwatercress

Instructions

Step 1

Preheat the oven to 200˚C/ 400°F/Gas Mark 6.

Step 2

Layer the potato slices and onion across the base of a large baking tray. Sprinkle generously with Parmesan cheese and season with sea salt and ground black pepper. Place the rosemary, sage, fennel seeds, garlic, lemon zest in a food processor and blitz until finely chopped.

Step 3

Using a sharp knife, butterfly the pork loin and sprinkle with the chopped herbs. Roll up the pork and wrap tightly with the prosciutto slices.

Step 4

Place the wrapped pork on top of the potatoes in the roasting tray and roast in the oven for 35 minutes or until the pork is cooked through and golden and the potatoes are crispy. Remove from the oven and slice the pork into 1cm thick medallions.

Step 5

Whisk together the oil and vinegar in a bowl and season with sea salt and ground black pepper. Toss the watercress in the vinaigrette until coated and serve with the pork and potatoes.

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