Blog Post

An Easy Pork Roast for Your Pizza Oven!*

Last year passed by fast, keeping us very busy and the start of 2013 finds us deeply grateful for the success in bringing the cherished Italian tradition of wood fired ovens to America’s homes and gardens. Our customers can now enjoy an easier to navigate and better looking website; our local customers can visit us at our larger and improved warehouse; we also added a new portable oven model to our list; and the second edition to my The Ultimate Wood-Fired Oven Book is coming out soon with more photos and recipes. Yay!

It’s no wonder I had little time left over to regularly write my blog. I hope to make up for it by posting this wonderfully easy pork roast recipe for your wood fired oven. My friends loved it! I bet you will too.

Easy Wood-Fired Pork Roast

1 boned pork loin roast (about 3 lbs.), strings removed

1/3 lb. prosciutto, thin slices

3 lbs. fresh fennel, keep 1/2 cup of the fronds, chopped

3 tbsp. chopped fresh rosemary leaves

2 tbsp. minced garlic

2 tbsp. virgin olive oil

2 cups green olives, pitted, halved

2 cups dry white wine

Kosher salt and petter

Fire up your pizza oven. See our video “Build a Fire” for how to properly fire your oven. While the oven is heating up, rinse and dry your pork roast, and assemble your ingredients.

In a small bowl mix the chopped rosemary and garlic. Press one side of the roast with salt and pepper and half of the rosemary-garlic mix. Drape half of the prosciutto on the roast and then turn the roast, repeating the same steps on the other side. Tie the roast at intervals with heavy cotton string so that the prosciutto stays tucked into place.

Choose a large, metal pan with a metal handle that is oven safe and pour the oil into it. Using an infrared thermometer read the temperature of the oven. When it is at about 400° F slide the pan in the oven opening but leaving the handle accessible. Add the pork loin and cook until the prosciutto is crisp and beginning to brown at the bottom. Turn the roast and cook the other side until crisp and browned. About 5 to 10 minutes. Use oven gloves to protect your hands.

Transfer the roast to a plate and add the fennel bulbs to the pan and cook in the same way, stirring often until the bulbs begin to brown, about 5 minutes. Transfer the fennel to a cast iron enamel skillet. Add the wine to the pan you took the fennel bulbs out of, slide it back in the oven, scraping up the browned bits and bringing to a boil. Take out of the oven and pour this wine over the fennel you had placed in the cast iron skillet. Set pork loin on top.

Check the oven again and make sure it is between 400° and 350° F. Now you have a choice of baking the roast by leaving the embers inside and regulating the temperature by leaning the door on the outside of the arch. Or you can rake all the embers out of the oven into a fire proof container and then seal the oven opening completely with the metal door, cooking with the indirect heat of the oven.

The meat will be ready in about 30 to 45 minutes or when an inserted thermometer at the center of the roast will read 135° F. Transfer the roast to a board and let it rest in a warm place for 15 minutes. In the meantime, slide the roasting skillet back in the oven, stirring often until the liquid is almost evaporated. Remove and stir in the green olives and the fennel fronds. Cut string from roast and serve with the fennel and olives.

Buon appetito from us here at Los Angeles Ovenworks!

Related Posts

Olive Cake

I adapted this fabulous recipe for my wood fired oven and I don’t mind

Scaccia Siciliana – Wood Fired Oven Recipe

This typical wood-fired oven recipe from Sicily is a super-easy kind of “wrap”, something

Baking Bread in a Pizza Oven Using Cast Iron

Here’s what I bake in my pizza oven that I absolutely love: no-knead

Where to Buy the Wood Fired Oven Used by Master Pizzaiolo Ciro Salvo

Check out this video of Ciro Salvo cooking pizza in one of our wood

How to Roast Chicken in a Terracotta Pizza Oven

Cooking chicken in a brick pizza oven is easy and fast! Particularly if

Pizza Part Two: Kneading, Shaping, Toppings, and the Bake!

The second part of the post about pizza written by Kevin McQuade, you don’t

Pizza Part One: It’s All About the Crust!

In this post we have asked Kevin McQuade, blogger and bread-maker extraordinaire, and owner

Fennel, Gruyere, and Black Pepper Pizza*

When it comes to garnishing pizza, experimenting is really the fun part of it!

Cornish Game Hen with Cherries and Harissa

I experimented in the pizza oven last week and the outcome is this delicious

Ceci in the Pizza Oven!

Chickpeas, garbanzo beans, or Ceci for the Italians, are a beloved staple in all

Wood-Fired Kale Chips plus Carrots and Turnips

Once you fire up your wood-burning oven you might as well use the “left-over”

The Best Tools for Your Wood-Fired Oven

During a visit to a beautiful old church in southern Sweden I spotted a

Baking Bread in Your Wood-Fired Oven

I will be turning over a new leaf, I mean… a new loaf, this

Pumpkin Pizza for the Holidays!

For Thanksgiving this year I thought of offering small pumpkin pizzas as appetizers to

About Flour and Pizza

Once you master the basics of pizza making you will most likely start the

Insulating Your Wood-Fired Oven

It can be a bit confusing at first to figure out how to properly

Mike and Susan Share Their Pizza Oven Project

Pizza oven projects are so varied, but there’s the common thread of passion and

It Started with Pizza on the Island of Capri

Via Krupp. Photo by Raffaele Mastroianni. I remember well the first time I had wood

Walnut & Black Pepper Cookies in the Wood-Fired Oven

I am not known to follow recipe books, perhaps because I like experimenting, following

Fire Up Your Pizza Oven for the Holidays!

Turkey is something one has to do in a wood fired oven to really

Planning Your Wood-Fired Oven Meal

As Francis Mallmann puts it, “Cooking with wood fire is like going on a

Recipe: Wood-Fired Pizzarollis

You will appreciate serving the pizzarollis at your parties because you can conveniently use

Starting the Fire in Your Pizza Oven

It’s funny how you can repeat a process for years and then suddenly your

My Wood-Fired Oven is Ready for Spring!

Have been too busy to post a blog lately… and that’s because I have

Happy New Pizza!

A wonderful crust with fennel, mozzarella and fontina We started the year stumbling upon a

Looking Back, Looking Forward

The Official Cutting of the Pizza A heartfelt thank you to all our friends and

Getting Ready…One, Two, Three, Testing

Thanksgiving is around the corner and if you are planning to bake your holiday

Build a Good Fire

Even in California the fall is showing off its first chill and some rain.

After the Fires… a Good Fire.

All our outdoor activity stopped for a long week as heat and forest fires

A Summer Birthday

A great grilled appetizer Our friend Mike had his birthday party over the weekend and

Pomodori al Forno

Tomato Harvest It is so much fun to harvest in the garden early on a

Wood-Fired Goodness

Cherries getting ready for the wood fired oven! Tomorrow is the 4th of July and

Life is Sweet

We’ve had such a spell of wonderful weather here in Los Angeles… the cool

Spring Around “Il Forno”

Black Cod with Fennel al Forno As spring vegetables make their appearance here in California,


Artichokes – From the Farm to the Wood-Fired Oven In Italy I got accustomed to

For the Love of Pizza!

Hot Pizza Fresh from the Oven At home, my husband Peter is the pizza maker,

Two Words for 2009: Buon Appetito!

Bread by Charles Van Over, Fresh from the Oven The Italian in me has the

Christmas Around the Oven

Enjoying the pizza oven outdoors. In California we can pretty much entertain outdoors almost all

Chestnuts and Mushrooms

Fall is the season for harvesting and storing, for bundling up and sitting around

In the Beginning…

Oliveto My fascination with wood fired ovens began in Italy. In the early seventies my parents