Photo: Ernest Porzi
Tuscan Porchetta
7 ingredients
Serves 6.
openrecipes
Serve this hearty pork dish with the same wine that you use to make it. A good rule of thumb is to never cook with a wine that you would not want to drink. Also, avoid cooking with liquid labeled “cooking wine,” or the overall flavor of your dish will suffer.
Estimated Nutrition (whole recipe, rough)
383
Calories
31g
Protein
15g
Fat
29g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemons
- 1 boneless pork loin, about 3 lb., rolled and tied
- Salt and freshly ground pepper, to taste
- 2 tsp. fennel seeds, crushed
- 1 yellow onion, thinly sliced
- 1 fennel bulb, trimmed and thinly sliced
- 2/3 cup dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes