Total Donated Since 1998:
Shopping List
- 1 1⁄2 boneless pork shoulder
- 1-2 Tbsp olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 2 Tbsp rosemary, chopped
- 4 cloves garlic, minced
- 1 large orange, zested and juiced
- 2 tsp fennel seeds, crushed
- 1⁄2 cup Panettone bread, cubed
- 6 5-inch pieces kitchen twine.
Instructions
- Set oven to 450°. Place pork tenderloin on a work surface.
- Using a sharp knife, butterfly the meat by making lengthwise cut, slicing down but not cutting all the way through.
- Open the meat flat along the cut. Drizzle meat with olive oil and generously season with salt, pepper, rosemary, fennel, orange zest and juice, bread cubes, and garlic.
- Press seasoning with your hand and roll the meat. Secure by tying the roast in several places with kitchen twine. Season outside with additional salt and pepper.
- Lightly grease a baking dish with olive oil and place the meat in the dish.
- Drizzle with a little more olive oil and rub over the surface of the meat.
- Place the baking dish in the oven and roast for 15 minutes.
- Then reduce the heat to 350°F and continue cooking until the internal temperature is 145°F using a meat thermometer.
- Remove from oven and cover with foil; let rest for 7 minutes.
- Place the roast on a cutting board, remove twine, slice, and serve.