The concept of pork with anchovies may not seem obvious, but surprisingly, the Italian culinary canon has quite a few examples. We have included a fantastic recipe below from Southern Italian cookbook author Erica Demane (www.ericademane.com) to inspire you. Our beautiful anchovies from Sicily are perfect for this sumptuous dish.
My Quickie Porchetta
by Erica De Mane
2 ½ lb. boneless Canadian pork loin with the fat left on, butterflied
2 teaspoons fennel seeds, lightly toasted
1 1/2 teaspoons black peppercorns
4 oil-packed anchovy fillets
4 garlic cloves, peeled
8 large sprigs of rosemary
A few large branches of thyme
¼ teaspoon smoked Spanish pimenton (smoked red paprika)
Extra virgin olive oil
¼ cup dry white wine, plus a little extra for the sauce
Place the fennel seeds, peppercorns, and anchovies in a mortar and pestle and grind roughly. Transfer this to a small bowl.
Slice the garlic cloves very thinly. Stem all the herbs and give them a rough chop. Add the garlic and herbs to the ground spices. Add a good amount of salt, the smoked pimenton, about 3 tablespoons of olive oil, and the white wine. Mix everything well.
Lay the pork out flat, fat side down. Spread the herb and spice mixture all over the meat, saving some to rub over the outside.
Preheat the oven to 350 degrees.