Low Fat Porchetta
Indulge in the savory elegance of this Low Fat Porchetta, a lighter take on the traditional Italian favorite that doesn't compromise on flavor. Made with lean pork loin, this recipe is infused with the robust earthiness of fresh rosemary, thyme, and sage, complemented by the aromatic punch of garlic, fennel seeds, and a hint of red pepper flakes for subtle heat. A zesty touch of lemon and a drizzle of olive oil create a flavorful herb paste that envelops the meat, delivering a tender and fragrant result. This guilt-free version is roasted to perfection in just 90 minutes, making it an accessible yet impressive centerpiece for any dinner gathering. Serve it warm with your favorite sides for an unforgettable low-fat meal that’s rich in taste and perfect for anyone looking to enjoy healthier comfort food.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh sage
- 6 large Garlic cloves
- 2 teaspoons Fennel seeds
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black pepper
- 1 tablespoon Kosher salt
- 2 tablespoons Olive oil
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 325°F (165°C).
On a cutting board, finely chop the fresh rosemary, thyme, and sage. Set aside.
Mince the garlic cloves and combine them with the chopped herbs in a small bowl.
Dry roast the fennel seeds in a pan over medium heat for about 1-2 minutes until fragrant, then crush them lightly with a mortar and pestle.
Add the crushed fennel seeds, red pepper flakes, black pepper, kosher salt, and lemon zest to the herb and garlic mixture.
Add olive oil to the herb-spice mixture and stir to create a paste.
Place the pork loin on a clean surface and pat it dry with paper towels.
Rub the herb paste thoroughly over the pork loin, ensuring an even coating on all sides.
Place the seasoned pork loin in a roasting pan with a rack, ensuring the meat is elevated.
Roast in the preheated oven for about 75-90 minutes, or until the internal temperature reaches 145°F (63°C).
Once cooked, remove the porchetta from the oven and let it rest for 10 minutes before slicing.
Slice and serve the porchetta warm, accompanied by your choice of sides.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 0.4 g | ||
| Protein | 249.0 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4170 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
