Name: Stuffed Pork Loin with Potatoes
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: One 3 1/2-pound boneless pork loin with fat cap; Kosher salt and freshly ground black pepper; 8 ounces pancetta, diced; 2 tablespoons roughly chopped fresh rosemary; 2 teaspoons coarsely ground fennel seeds; 6 cloves garlic, roughly chopped; 1 cup fresh breadcrumbs (see Cook’s Note); 1 cup loosely packed fresh parsley leaves; 1/4 cup grated Parmigiano-Reggiano (about 1 ounce); 2 cups coarsely grated caciocavallo cheese (about 8 ounces); Olive oil, for drizzling; 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks; 2 large fresh rosemary sprigs, broken in half; 3 tablespoons olive oil; Kosher salt

Directions

Watch how to make this recipe.

For the stuffed pork: To butterfly the pork loin, place the roast with the short side toward you and the fat facing down toward the cutting board. Use a sharp knife to slice the roast open about 1/2 inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work, until you have a large, thin piece of meat.
Place a large piece of plastic wrap on top and pound the pork with a mallet to even out the thickness. Season both sides with a total of 4 teaspoons salt and 1 teaspoon pepper. Refrigerate for at least 1 hour and up to 4 hours.
Position a rack in the middle of the oven and preheat to 425 degrees F.
Combine the pancetta, rosemary, fennel and garlic in a food processor; process until the mixture sticks together and forms a paste. Add the breadcrumbs, parsley leaves, Parmigiano-Reggiano and 3 tablespoons water. Pulse until incorporated. If the mixture is too crumbly and doesn’t hold together, add more water 1 tablespoon at a time.
With the fat cap side facing down, spread the pancetta mixture evenly on top of the pork, leaving an empty 1/2-inch border on all sides. Sprinkle the caciocavallo on top and press into the pancetta mixture. Roll up the pork and tie securely with kitchen twine.
For the potatoes: Place the potatoes and rosemary sprigs on a large, rimmed baking sheet. Drizzle with the olive oil and sprinkle with 1 1/2 teaspoons salt; toss until well coated.
Move the potatoes to the edges of the baking sheet and place the stuffed pork loin in the middle with the fat cap facing up. Drizzle some olive oil on top of the pork. Roast until an instant-read thermometer inserted in the middle of the pork reads 140 to 145 degrees F, 55 to 75 minutes. (If the potatoes start getting too dark, remove them from the baking sheet and continue roasting the pork.) Transfer the pork to a cutting board and let rest for 20 minutes.
Cut the pork into 1/2-inch-thick slices and serve on a platter with the potatoes. Drizzle any juices from the baking sheet onto the pork slices.

Cook’s Note

To make fresh breadcrumbs, remove the crust from a stale loaf of bread with a serrated knife and cube up the bread. Place the bread cubes in a food processor and grind into fine breadcrumbs. For this recipe, you’ll need about 4 ounces stale bread to yield 1 cup of breadcrumbs.