Cara's Cucinca: Maiale In Crosta

Encrusted Pork

Encrusted Pork (9/6/13)

Maiale In Crosta

1 pork loin
1 loaf crusty bread
Salt
Peppercorns
Rosemary
Sage
Red pepper flakes
Fennel seeds
7-10 strips of bacon
4 bay leaves

*Heat oven to 350 degrees.
*Combine salt, peppercorns, sage, red pepper, fennel and rosemary to taste in a mortar. Grind them with pestle until you have a uniform "seasoned salt."
*Coat all sides of pork loin with herb mix.
*Measure bread against pork loin, cutting off any additional length to make sure they're even.
*Cut loaf in half, length-wise, leaving it attached at one end to create a clam shell. Scoop out some of the center of the bread to make room for the pork loin.
*Place seasoned pork loin inside bread. Place bread on a large sheet of foil. Cover with bacon strips, top with bay leaves.
*Wrap the entire loaf of bread tightly in the foil, then bake for about an hour.
*Unwrap the foil, and slice to serve.

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