• Home
  • Mains
  • Porchetta wrapped in prosciutto with an aromatic stuffing
0 0
Porchetta wrapped in prosciutto with an aromatic stuffing

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Porchetta wrapped in prosciutto with an aromatic stuffing

  • Easy

Ingredients

Share

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

(Visited 980 times, 1 visits today)

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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.

 

More Recipes: Sage & Orange Zest Roasted Beef Prime Rib

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Pastini tar-raħal
Torta tal-laħam
next
Creamy Meat Pie (Torta tal-laħam)
previous
Pastini tar-raħal
Torta tal-laħam
next
Creamy Meat Pie (Torta tal-laħam)

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.