Porchetta Monégasque aux Herbes de la Riviera (Fennel & Rosemary Roasted Pork Loin) – Authentic Monaco Recipe
Perfumed with wild Riviera rosemary, fennel seed, and garlic, roasted until golden and juicy.
- Country of Origin
- 🇲🇨 Monaco (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Tender pork loin medallions, Roasted baby potatoes and cherry tomatoes, Wilted greens, Crushed fennel seeds, Fresh rosemary
Ingredients for Porchetta Monégasque aux Herbes de la Riviera (Fennel & Rosemary Roasted Pork Loin) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pork loin medallions, prepped into bite-sized pieces
- 1.5 cups roasted baby potatoes and cherry tomatoes, washed and trimmed
- 1 cup wilted greens
- 1 medium onion and 3 cloves garlic, finely minced with crushed fennel seeds
- 1.5 tbsp traditional Monaco seasoning (fresh rosemary, thyme, 6 cloves garlic, white wine)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, crushed fennel seeds, and fresh rosemary, thyme, 6 cloves garlic, white wine for 3 minutes until fragrant.
- Combine tender pork loin medallions and roasted baby potatoes and cherry tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with wilted greens and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.