BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

Buca Di Beppo Porchetta Rustica (Copycat) image

Provided by Cook4_6

Categories Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

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2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

Steps:

Place the pork loin in baking pan, fat side down.
Combine salt, pepper and rosemary in small bowl.
Rub pork with olive oil, then season both sides with seasoning mixture.
Bake pork loin, fat side up, in a 350° convection oven with the wind on.
Rotate pork after 30 minutes.
Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
Add shallots and sauté until they are translucent.
Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
Slice pork approximately 3/8 of an inch thick or to your desired portion size.
Transfer pork to plate and ladle sauce over meat.
Serve with roasted vegetables and enjoy!
*You can substitute toasted pecans if filberts or hazelnuts are not available to you.