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Pork with Christmas Polenta

Stuffed pork loin wrapped in pancetta, roasted until moist, and served alongside a creamy, herb-infused three-cheese polenta.

Pork Main Course Christmas Roast Polenta

Estimated Nutrition

Calories

1304

kcal / serving

7824 kcal total

Carbs

18.4g

per serving

110.2 g total

Fat

97.1g

per serving

582.4 g total

Protein

88.1g

per serving

528.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

300

120

grated

Fruits

piece

Lemon

zest only

GrainsCereals

handful

Breadcrumbs

fresh white

100

Instant Polenta

Meat

Pork Loin

skin removed

slices

Pancetta

NutsSeeds

Salt

to taste

Pepper

to taste

handful

Sage

roughly chopped

handful

Oregano

roughly chopped

handful

Parsley

roughly chopped

0.5

tsp

Salt

0.25

tsp

Pepper

clove

Garlic

chopped

OilsFats

Olive Oil

100

Vegetable Oil

Method

Butterfly the pork loin by cutting it almost all the way through parallel to the board and seasoning with salt and pepper.

Mix the herbs, lemon zest, and olive oil in a bowl.

Rub the herb mixture firmly onto the pork, roll it up tightly, and rest for 20 minutes.

Overlap pancetta slices on foil, place the pork on top, and roll into a tight sausage-shaped parcel.

Preheat the oven to 200°C.

Boil 200ml water with milk, salt, pepper, and garlic, then whisk in polenta and simmer for 45 minutes on low heat.

Sear the foil parcel in a hot roasting dish with vegetable oil for two minutes per side before roasting in the oven for 35 to 40 minutes.

Check the pork is cooked by ensuring juices run clear, then rest for five minutes.

Stir cream and parmesan into the polenta, then finish by mixing in the mascarpone off the heat.

Unwrap the pork, slice it, and serve alongside the creamy polenta.

made with
a toodle. project