Buca Di Beppo Porchetta Rustica (Copycat)

Ingredients

• 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

Directions

1. 1

   Place the pork loin in baking pan, fat side down.

2. 2

   Combine salt, pepper and rosemary in small bowl.

3. 3

   Rub pork with olive oil, then season both sides with seasoning mixture.

4. 4

   Bake pork loin, fat side up, in a 350° convection oven with the wind on.

5. 5

   Rotate pork after 30 minutes.

6. 6

   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°.

7. 7

   When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.

8. 8

   Add shallots and sauté until they are translucent.

9. 9

   Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.

10. 10

    Slice pork approximately 3/8 of an inch thick or to your desired portion size.

11. 11

    Transfer pork to plate and ladle sauce over meat.

12. 12

    Serve with roasted vegetables and enjoy!

13. 13

    *You can substitute toasted pecans if filberts or hazelnuts are not available to you.