This impressive pork loin is inspired by bombette Pugliesi, a classic street food from the Puglia region of Italy consisting of bite-size pork rolls filled with caciocavallo cheese and pancetta. In this large inspired version, a whole boneless pork loin is butterflied (you can also ask a butcher to do this) and stuffed with a flavor bomb of pancetta, rosemary, garlic and plenty of caciocavallo cheese. The potatoes roast in the same pan as the pork and absorb all those delicious juices.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- One 3 1/2-pound boneless pork loin with fat cap
- Kosher salt and freshly ground black pepper
- 8 ounces pancetta, diced
- 2 tablespoons roughly chopped fresh rosemary
- 2 teaspoons coarsely ground fennel seeds
- 6 cloves garlic, roughly chopped
- 1 cup fresh breadcrumbs (see Cook’s Note)
- 1 cup loosely packed fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano (about 1 ounce)
- 2 cups coarsely grated caciocavallo cheese (about 8 ounces)
- Olive oil, for drizzling
- 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 2 large fresh rosemary sprigs, broken in half
- 3 tablespoons olive oil
- Kosher salt
Instructions
- For the stuffed pork: To butterfly the pork loin, place the roast with the short side toward you and the fat facing down toward the cutting board. Use a sharp knife to slice the roast open about 1/2 inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work, until you have a large, thin piece of meat.
- Place a large piece of plastic wrap on top and pound the pork with a mallet to even out the thickness. Season both sides with a total of 4 teaspoons salt and 1 teaspoon pepper. Refrigerate for at least 1 hour and up to 4 hours.
- Position a rack in the middle of the oven and preheat to 425 degrees F.
- Combine the pancetta, rosemary, fennel and garlic in a food processor; process until the mixture sticks together and forms a paste. Add the breadcrumbs, parsley leaves, Parmigiano-Reggiano and 3 tablespoons water. Pulse until incorporated. If the mixture is too crumbly and doesn’t hold together, add more water 1 tablespoon at a time.
- With the fat cap side facing down, spread the pancetta mixture evenly on top of the pork, leaving an empty 1/2-inch border on all sides. Sprinkle the caciocavallo on top and press into the pancetta mixture. Roll up the pork and tie securely with kitchen twine.
- For the potatoes: Place the potatoes and rosemary sprigs on a large, rimmed baking sheet. Drizzle with the olive oil and sprinkle with 1 1/2 teaspoons salt; toss until well coated.
- Move the potatoes to the edges of the baking sheet and place the stuffed pork loin in the middle with the fat cap facing up. Drizzle some olive oil on top of the pork. Roast until an instant-read thermometer inserted in the middle of the pork reads 140 to 145 degrees F, 55 to 75 minutes. (If the potatoes start getting too dark, remove them from the baking sheet and continue roasting the pork.) Transfer the pork to a cutting board and let rest for 20 minutes.
- Cut the pork into 1/2-inch-thick slices and serve on a platter with the potatoes. Drizzle any juices from the baking sheet onto the pork slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 814 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 156 mg |
| Sodium | 1087 mg |