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Sliced pork topped with provolone, roasted tomatoes, banana peppers, and rosemary aioli with Italian cucumber salad.
Yield: 4 Servings
Pork Porchetta
1 ¼ pound boneless pork butt
1 teaspoon red wine or cooking wine
1 teaspoon chopped rosemary
1 teaspoon finely chopped garlic cloves
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
Roasted Plum Tomatoes with Basil
12 ounces plum tomatoes, cut into ½-inch dice
2 ½ Tablespoons olive oil
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 to 2 fresh basil, sliced thin
Rosemary Aioli
¼ cup and 2 Tablespoons mayonnaise
¾ teaspoon finely chopped garlic cloves
¼ teaspoon lemon juice
One pinch of cayenne pepper
¾ teaspoon finely chopped rosemary
1/8 teaspoon Kosher salt
One pinch ground black pepper
2 teaspoons olive oil
Italian Cucumber Salad
1 cup thinly sliced cucumbers
2 plum tomatoes, cut into quarters
1/3 cup thinly sliced red onions
2 teaspoons thinly sliced basil leaves
1 ½ Tablespoons red wine vinegar
2 ½ Tablespoons olive oil
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
Italian-Style Porchetta Sandwich
4 ciabatta rolls
8 slices (3/4 ounce) provolone cheese
½ cup sliced banana peppers
Eggs, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Pork Porchetta:
Cut all fat and silver skin off the pork butt. Butterfly pork shoulder evenly to a thickness of 2-inches. Cover with plastic wrap. Using a meat mallet, pound to tenderize the pork butt. Remove plastic wrap. Rub wine onto the flattened pork butt. Spread rosemary across the top of the pork. Sprinkle with garlic, salt, and pepper. Roll pork butt up and tie with butchers twine. Place in baking dish. Roast in a preheated 375 degrees Fahrenheit oven for 35 to 40 minutes or until fully cooked. Remove from heat and allow to rest for 10 to 15 minutes before slicing into ¼-inch pieces. Divide into four servings.
To Prepare Roasted Plum Tomatoes with Basil:
Combine diced tomatoes and olive oil. Place the tomatoes in a single layer on a sheet tray and roast in a preheated 350 degree Fahrenheit oven for 8 to 10 minutes or until golden brown. Cool slightly before use. In a mixing bowl, combine all ingredients and gently toss until evenly distributed. Cover, and place in the refrigerator until ready to use.
To Prepare Rosemary Aioli:
In a food processor or blender, combine mayonnaise, garlic, lemon juice, cayenne pepper, rosemary, salt, and pepper. Process until smooth. While pulsing, add oil in a slow, steady stream until incorporated. Cover, and place in the refrigerator until ready to use.
NOTE: If the desired amount of aioli is too small to make in the food processor, make it in a bowl using a whisk to incorporate the oil slowly.
To Prepare Italian Cucumber Salad:
Place all ingredients in a bowl. Toss until evenly distributed. Cover, and place in the refrigerator until ready to use.
To Prepare Italian-Style Porchetta Sandwich:
Heat rolls and cut the roll in half horizontally. Place 1 serving of thinly sliced pork on the bottom of the roll. In order, top pork with:
– 2 slices provolone cheese
– ¼ cup roasted tomatoes
– 2 Tablespoons sliced banana peppers.
Spread 2 Tablespoons rosemary aioli on top of the roll. Place the top of the roll on the sandwich to close. Place 1 sandwich on a serving plate. Enjoy immediately with ½ cup cucumber salad!
