Succulent boneless pork loin is rolled in a crackling crust of golden pork belly, rubbed with garlic, rosemary, and sage.
Ingredients
How to Make It
- Preheat the oven to 500°F (260°C). In a small bowl, combine garlic, rosemary, sage, extra-virgin olive oil, 2 teaspoons sea salt, and 1 teaspoon black pepper. Set aside.
- Place pork belly fat side up on a sturdy surface. Use a paring knife to score fat in a diamond pattern. Make sure to score about ¼ inch (.5 cm) deep.
- Turn belly over. Spread herb mixture evenly over belly.
- Place pork loin in the center and roll belly around loin. Tie rolled belly crosswise with undyed kitchen twine every ½ inch (1.25 cm), starting in the center of roast and working toward the edges.
- Place tied roast rack in a roasting pan. Season outside of roast with remaining 2 teaspoons sea salt and remaining 1 teaspoon black pepper. Add 2 cups water, or enough to cover the bottom of the pan.
- Roast for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue to roast for 1 hour, 30 minutes, to 2 hours, or until internal temperature reaches 145°F (65°C).
- Let rest for 20 minutes before thinly slicing to serve.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 681 kcal Calories from Fat: 585 kcal |
% Daily Value*
|
Total Fat 65 g 186% |
Trans Fat 0.0 g |
carbohydrates 1 g 1% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |