Porchetta With Walnut and Baked Fig

Name: Porchetta With Walnut and Baked Fig
Ingredients: 1 SEGGIANO Baked Fig Ball; 700g boneless pork loin (preferably netted); 30g walnut kernels; ½ glass white wine; 250ml meat stock; 2 sprigs wild fennel fronds (if not available, use fennel seeds); 1 sprig fresh rosemary; 1 small handful fresh sage leaves; salt; pepper; A small amount of string made from natural fibres, if the meat is not sold with a net, in order to bind the pork

seggiano.com

A simple and impressive alternative to a Sunday roast. Gorgeous aromas are released whilst cooking for an immediate appetite boost!

View full recipe on seggiano.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at seggiano.com.

Share this recipe:

Cooking tools:

Cutting board
Chef's knife
Meat tenderizer
Pan
Stove
String
Mixing bowl
Spoon
Tongs
Serving platter
Kitchen shears
Oven

Ingredients

1 SEGGIANO Baked Fig Ball
700g boneless pork loin (preferably netted)
30g walnut kernels
½ glass white wine
250ml meat stock
2 sprigs wild fennel fronds (if not available, use fennel seeds)
1 sprig fresh rosemary
1 small handful fresh sage leaves
salt
pepper
A small amount of string made from natural fibres, if the meat is not sold with a net, in order to bind the pork