Ingredients
- •3 lb boneless pork loin roast
- •4 cloves garlic, minced
- •1 tbsp fennel seeds, crushed
- •2 tbsp fresh rosemary, chopped
- •1 tbsp fresh sage, chopped
- •Zest of 1 lemon
- •1 tsp red pepper flakes
- •2 tbsp olive oil
- •Salt and pepper
- •Optional: 4 slices prosciutto
- •For serving: arugula salad, roasted fennel
Instructions
1
Butterfly pork loin to create flat rectangle
2
Mix garlic, fennel, rosemary, sage, lemon zest, red pepper, and olive oil
3
Season pork with salt and pepper
4
Spread herb mixture over inside of pork
5
Optional: layer prosciutto slices over herbs
6
Roll tightly and tie with kitchen twine
7
Vacuum seal
8
Sous vide at 147°F (64°C) for 12 h
9
Remove and pat dry
10
Heat oven to 425°F (218°C)
11
Sear all sides in hot skillet until golden, 8–10 min
12
Or roast in oven 20 min for golden crust
13
Rest 10 min before slicing
14
Serve sliced with arugula salad and roasted fennel
Notes
- •Much leaner than pork belly version
- •Still incredibly flavorful
- •Great for weeknight celebration
- •No skin but still delicious
Nutrition information
Calories
420 cal
Protein
48g
Fat
22g
Carbs
3g
Tags
italianpork loinweeknighteasier