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- Porchetta with Wilted Arugula and Warm Dates. Ingredients. 1 boneless pork loin (about 3...
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Traditional Method: Select a small pig, between 6 and 8 months old. De-bone completely and season with salt, pepper, rosemary, thyme, sage, garlic, and fennel, depending on regional and taste preferences.
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Jaw-dropping Porchetta di ariccia on the internet dating What could be tastier than wrapping pork in more pork? Besides adding great flavor, the prosciutto gives the pork loin a crispy exterior and holds in moisture during roasting in this easy sheet pan dinner. Be sure to toss the arugula with the meat juices on the pan, which will add depth to this wilted salad. Lay the pork loin, cut side up, on a work surface, and season with salt and pepper. In a bowl, stir together the bread crumbs, garlic, rosemary, sage, fennel seeds and 2 Tbs. Spread the bread crumb mixture in an even layer over the pork, leaving a 1-inch 2. Lay the prosciutto on another work surface, overlapping the slices to form a bed wide and long enough that will completely enclose the pork loin.
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