Porchetta with Wilted Arugula & Warm Dates

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

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.


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


  1. Preheat the oven to 450°F (230°C). Line a sheet pan with aluminum foil.
  2. 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