Porchetta with Wilted Arugula & Warm Dates

Name: Porchetta with Wilted Arugula & Warm Dates
Yield: Serves 6
Ingredients: 1 tablespoon fennel seeds; 1 cup (8 oz/230 g) dates, pitted and halved; 1 boneless pork loin (about 3½ lb/1.75 kg), butterflied; Kosher salt and freshly ground pepper; 2 tablespoons chopped fresh sage; 10 thin slices prosciutto; 5 oz (155 g) baby arugula; 2 tablespoons chopped fresh rosemary; 4 tablespoons (60 ml) olive oil; 2 cloves garlic, chopped; 1½ cups (3 oz/90 g) fresh bread crumbs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

What could be tastier than wrapping pork in more pork! Besides adding great flavor, the prosciutto gives the pork loin a crispy exterior and holds in moisture during roasting. Be sure to toss the arugula with the meat juices on the pan, which will add depth to this wilted salad.

Ingredients

1 boneless pork loin (about 3½ lb/1.75 kg), butterflied
Kosher salt and freshly ground pepper

Main course

Method

Preheat the oven to 450°F (230°C). Line a sheet pan with aluminum foil.
Lay the pork loin, cut side up, on a work surface, and season with salt and pepper. In a bowl, stir together the bread crumbs, garlic, rosemary, sage, fennel seeds, and