Buca Di Beppo Porchetta Rustica Copycat Recipes

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BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)



Buca Di Beppo Porchetta Rustica (Copycat) image

I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!

Provided by Cook4_6

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

Steps:

  • Place the pork loin in baking pan, fat side down.
  • Combine salt, pepper and rosemary in small bowl.
  • Rub pork with olive oil, then season both sides with seasoning mixture.
  • Bake pork loin, fat side up, in a 350° convection oven with the wind on.
  • Rotate pork after 30 minutes.
  • Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
  • When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
  • Add shallots and sauté until they are translucent.
  • Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
  • Slice pork approximately 3/8 of an inch thick or to your desired portion size.
  • Transfer pork to plate and ladle sauce over meat.
  • Serve with roasted vegetables and enjoy!
  • *You can substitute toasted pecans if filberts or hazelnuts are not available to you.

Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8

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