Comments on: Pork Loin in the Style of Porchetta

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Tue, 20 Sep 2011 17:54:05 +0000

Terrific to hear, Rich. Appreciate you letting us know. My money is on leftovers last night as opposed to today…am I right?

By: RichVR

RichVR — Tue, 20 Sep 2011 02:05:01 +0000

My brother and I made this tonight. It was out of this world. I’m already looking forward to leftovers tomorrow. Or later this evening. Phenomenal.

By: David Leite

David Leite — Fri, 04 Feb 2011 23:24:45 +0000

Kay, the temperature will rise to between 140 and 150 degrees, which is safe. I never eat pork loin or tenderloin that’s above 145. If you feel uncomfortable, then let the pork cook until it’s 140, and that will rise to between 150 and 155. It should still be delicious.

By: Kay McPherson Aulenti

Kay McPherson Aulenti — Fri, 04 Feb 2011 21:48:06 +0000

Re: Mario Batali’s stuffed pork loin, I am wondering about cooking the pork only until 130 degrees. I think it will continue to cook somewhat as it rests after roasting, but will that be enough for the pork to be cooked?

By: Testers' Choice

Testers' Choice — Mon, 08 Feb 2010 14:22:02 +0000

[M. Massey] This is the kind of pork dish that I would automatically make twice as much of, just so that I could hide half and have it the next day, without having to share it with guests. It makes a KILLER sandwich. I made a big mess of sauteed rapini, just so I could pile that on the sammie as well. I knew before I even started that I would like this, it totally pushed all of my buttons; pork, fennel, rosemary. But I had no idea, that on the same plate, they would come together to be one of the most memorable meals I’ve had in months. I’ll be dreaminig about this one for a while yet.

By: David Leite

David Leite — Wed, 14 Oct 2009 13:24:44 +0000

Fantastic Jeanne. We’re happy to hear about creative twists on recipes with successful results. Panko bread crumbs are handy and a quick fix when you don’t have time to make your own.

By: Jeanne Warren

Jeanne Warren — Wed, 14 Oct 2009 02:47:06 +0000

I had a one pound organic tenderloin on hand. I also had salt pork, no pork shoulder. I cut the recipe in thirds and minced the salt pork. I cut the onion in 1/8′s and otherwise stayed true to the recipe, but only had to cook it around 20 minutes. Phenomenal with the salt pork!!! Oh, and I use Panko bread crumbs!