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Porchetta wrapped in prosciutto with an aromatic stuffing

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Porchetta wrapped in prosciutto with an aromatic stuffing

  • Easy



Bring this Northern Italy favourite to your hassle-free Christmas dinner. Served with thinly-sliced potatoes, also done with a fantastic hack.

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I begin by heating the oven to 200C so that it’s nice and hot when we’re ready to put in the pork & potatoes. This will save cooking time. You can prepare this recipe a day ahead and cook on the day. You can order the butterflied pork loin from your butcher.


For the potatoes: peel and thinly slice the potatoes to about 2 mm. Open the Colman’s Season & Shake Herb & Roast Chicken Mix. Place the potatoes inside and add 1 tbsp olive oil and about 300ml of hot water for the potatoes to cook. Seal it using the packet instructions and mix the ingredients inside the bag.  Place in the middle shelf of your oven and let it cook for about 30 minutes.


To prepare the pork: if not already butterflied, slice open the pork using a sharp knife to create a flat / butterfly shape. For the herb mixture: mix together the lemon zest, herbs, the Knorr Herb Infusion Stock Pot and a little bit of water. Spread the herb mixture onto the middle of the butterflied pork and gently squeeze together to close.


Lay the prosciutto slices on cling film. Bring the filled pork loin in the centre and gently wrap the prosciutto one by one until all of it is covered.


Bring out the potatoes from the roasting bag and lay them on a new roasting dish. Sprinkle with parmesan cheese. Bring the pork on top of the potatoes and roast for another 30 minutes until the pork is cooked through and golden. The potatoes should now be crispy.


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