This recipe has seven ingredients, and three of them are pork! Where can it go wrong?
Serves 8 to 10 people
2 tablespoons fennel seed
1 tablespoon salt
2 large oranges, juice and finely minced zest, used separately
1 ½ pounds pork shoulder, cut in 1-inch chunks
1 cup orange marmalade
2 pork tenderloins (about 1 to 1 ½ pounds each) each sliced in thirds (3 pieces, about 4 inches long each), butterflied and pounded to about 1/4-inch thick.
10 to 12 ounce pancetta, sliced thin (about 24-30 slices)
Make the Orange-Fennel Sausage
Heat a dry skillet. Toast the fennel seed for about 3 to 4 minutes. Keep the pan moving to keep seeds from burning.
Run the toasted fennel seeds through a spice mill to grind. Toss the fennel seed, salt and orange zest with the pork shoulder chunks.
Run through a meat grinder.
Make the glaze
In a small saucepan, combine orange juice and marmalade. Simmer over low heat, stirring occasionally, 15 to 20 minutes, or until you are ready for it at the grill.
Assemble the packages
Take 4 to 6 slices of pancetta (depending on the size of your butterflied pieces of tenderloin), and lay them out on a work surface, 2-by-2 or 2-by-3, overlapping the edges slightly.
Put a piece of tenderloin on top of the pancetta. The tenderloin should extend a little beyond the pancetta on the sides. Take about 3 ounces of sausage and line it down the center of the tenderloin. Fold the ends of the tenderloin up. Get your fingers under the pancetta on one of the sides, and pull the pancetta and tenderloin up to cover the sausage. Roll the package over the rest of the way.
These can go straight to the grill, or can be individually wrapped in plastic wrap and refrigerated over night.
For gas grill, turn three burners on high until grill is about 400 degrees F, then turn off the middle burner and leave the outside burners on high. For a charcoal grill, set up for indirect heat cooking.
When the grill is hot, put the meat over the middle burner. Cook covered for about 5 minutes, then turn a half turn.
After 5 more minutes, brush glaze on meat and turn a quarter turn. After 5 more minutes, baste with more glaze and turn a half turn.
Monitor temperature of the biggest piece. When the central temperature gets to about 155 degrees F, take them off the grill and baste with more glaze. Allow to rest about 5 to 10 minutes before slicing.
Leftover glaze can be used as a sauce.
Recipe Courtesy of Jim Webster.