Porchetta with Wilted Arugula and Warm Dates
Ingredients
- 1 boneless pork loin (about 3 1/2 lb./1.75 kg), butterflied
- Kosher salt and freshly ground pepper
- 1 1/2 cups (3 oz./90 g) fresh bread crumbs
- 2 garlic cloves, chopped
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh sage
- 1 Tbs. fennel seeds
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 10 thin slices prosciutto
- 5 oz. (155 g) baby arugula
- 1 cup (8 oz./230 g) dates, pitted and halved
Instructions
Porchetta with Wilted Arugula and Warm Dates serves 6 original recipe by Williams-Sonoma.
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