Roasted Coppa-Wrapped Pork Loin

Roasted Coppa-Wrapped Pork Loin
Photo by Scott Phillips


  • 2 lb. boneless pork loin
  • 5 oz. (2/3 cup) lard, softened
  • Kosher salt
  • 4 medium cloves garlic, finely grated
  • ¾ lb. sweet capocollo, thinly sliced
  • Flaky sea salt, such as Maldon
  • 1 cup red wine
  • + 6 more ingredients
    • 10 oz. medium scallions (about 2 bunches), trimmed
    • ¼ cup olive oil
    • Freshly ground black pepper
    • Fresh mint leaves, for garnish
    • Lemon wedges, for serving
    • 20 dried bay leaves

Cut the scallions (mainly whites) to the width of the pork loin and set aside. In a spice grinder, grind the bay leaves down to a fine powder. Coarsely chop the remaining scallion greens and transfer to a food processor along with 1 tsp. of the ground bay leaves, the garlic, lard, and 1 tsp. salt...

View full recipe at Fine Cooking


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