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Pork Leftovers

Leftover roast pork?


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Leftover roast pork?

yumyum | Jul 25, 2002 10:48 AM

Last night it was cool enought to make a fabulous fennel crusted pork loin (recipe follows) and although I pigged out last night -- pun intended -- I still have about a pound of roast pork. While I'll do my best, I know I can't eat it all. Can I freeze it? Is there another way I can preserve this well? Thanks in advance...

Fennel Porchetta
1 Tblsp whole black peppercorns
2 tsp whole fennel seeds
2 tsp kosher salt
3 lb pork loin
2 Tblsp olive oil
1 large clove garlic, sliced into long slivers

Grind peppercorns, fennel and salt together (I used a coffee grinder) until it becomes fine powder. Set pork loin on large piece of plastic wrap and rub powder over meat, covering all sides. Pour olive oil over spiced meat and massage it in. Finally, make a bunch of deep cuts all over top of meat and insert garlic slivers till they are buried. Pull plastic wrap up and around meat, and wrap tightly. Let marinate at room temperature 2 hours.

Place roast on rack in roasting pan in 325 degree oven. Roast undisturbed for however done you like your pork--for me this was about one and one half hours. It smells simply heavenly--you will think you are in an Umbrian farmhouse. Remove from oven, tent with foil and let stand for 20-30 minutes. Slice as thin as possible. It has a wonderful, but simply indescribable taste.

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