Roasted Porchetta with Fennel & Rocket Salsa Verde

Roasted Porchetta with Fennel & Rocket Salsa Verde

Ready in 60 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 10, 2020.
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Ingredients

Vegetables

  • 1 pack kumara, cut into wedges
  • 1 parsnip, cut into wedges
  • 1 pear, cut into wedges
  • 1 drizzle of oil

Porchetta

  • 500g free farmed sous vide porchetta pork

Salsa Verde

  • 50g rocket, finely chopped
  • 1/2 fennel bulb, finely chopped
  • 15g capers, finely chopped
  • 1 1/2 Tbsp white wine vinegar
  • 2 Tbsp olive oil

Steps

  1. Before you start. Preheat oven to 230°C.
  2. Prep vegetables. Prep kumara, parsnip and pear and set aside.
  3. Cook porchetta & vegetables. Remove porchetta from plastic, remove string and place on a lined oven tray. Season well with salt and pepper. Roast in oven for 20 minutes. After 20 minutes, remove from oven, turn porchetta and add kumara, parsnip and pear to tray. Drizzle vegetables with oil and season with salt and pepper. Return to oven and roast for a further 30 minutes, until vegetables are tender and porchetta is golden and hot through.
  4. Meanwhile, prep salsa verde. Prep rocket, fennel and capers. Combine all salsa verde ingredients together in a bowl with 1/2 tsp salt. Season to taste with pepper and set aside for serving.
  5. To finish. Thinly slice porchetta. Set half the porchetta aside (this is leftover and will make for delicious sandwiches for lunch!).
  6. Serve. Vegetables topped porchetta and salsa verde.

Nutritional Information

Energy 2818 kj
674 kcal
Protein 19.5g
Carbohydrate 40.1g
Fat 47.4g