pork loin in the style of porchetta

This is my attempt at another meat dish. The technique of rolling up a butterflied pork loin is pretty cool and, once perfected, would make for an awesome presentation. I must admit that the pork in Batali’s photo looks a bit juicier than mine. But all in all, not bad. At all.

The fennel makes this dish, I think, adding an unexpected licorice flavor that marries amazingly well with the pork.

I now have completed 62 of Batali’s recipes. Percentage complete: 18.9%

 

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