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!

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