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Donal Skehan
Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad | DonalSkehan.com, A quick cook, cheat's version of the classic slow cooked porchetta.
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Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad

March 07

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!

 

  • serves Serves 4
  • time 50 mins

Method

  1. 1. Preheat the oven to 200˚C/ 400°F/Gas Mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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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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

You'll Need

Large baking tray

Food processor

Small bowl

 

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