At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious h ...

A bold, garlicky marinade, made with a whole bunch of fresh rosemary makes this juicy roast pork loin irresistible. Ethan Stowell is a Seattle-based chef and restauranteur. The 2008 F&W Best New ...

Roast the Pork Preheat the oven to 325°F (165°C). Place pork skin-side up on a wire rack in a roasting pan. Roast uncovered for 4–5 hours, or until the meat is fork-tender and the skin is ...

Ingredients: 1 kilogram pork belly (whole) A pinch salt A pinch black pepper 1 apple 4 Brussels sprouts 1/2 carrot 1 stalk green onion 3 shallots A handful fresh thyme 2 tablespoons olive oil ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a ...

I roast a pork loin at a slightly higher temperature than I normally use for roasting. Rather than 350 degrees, I roast at 400 degrees. A pork loin does not benefit from low and slow cooking.