If you only make one pork roast in your life, please, let this be it. It's soooooooooooooooo good! It's a nice pork roast stuffed with pancetta, mushrooms, bread crumbs and herbs then has porcini fennel salt sprinkled on the outside before being roasted to perfection. We just ate it last night and I already want to eat it again!
It is a little more work than your average pork loin (with the stuffing) but it is really worth the effort and deserves a place on your table this holiday season. Try serving with Roasted Fingerling Potatoes with Sage or your favorite risotto and Balsamic Asparagus with Parmesan with Panna Cotta for dessert. This recipe comes from Food 52.
Note: Make sure you have butcher string! You don't want to substitute out of desperation (no blue soup like in Bridget Jones Diary-bleh). Also, I was unable to find porcini powder pre-made, so I took dried porcini mushrooms and ground them using a mortar and pestle.
One year ago: Earl Grey Tea Cookies
Four years ago: Lemony Crab and Spinach Pasta Salad, Killian's Irish Brown Bread, Pumpkin Bread Pudding