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Roasted Coppa-Wrapped Pork Loin

By April Bloomfield From Moveable Feast Season 2, Ep.8
Scott Phillips

Servings: 4 to 6

Capacolla is another name for the Italian dry-cured meat known as coppa, which comes from the neck and shoulder of the pig. Chef Bloomfield appreciates the gentle aroma and delicate flavor of authentic coppa di Parma. You can substitute olive oil (or puréed pork back fat, as Chef Bloomfield did) for lard to rub the loin if you prefer.


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


  • 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. Pulse until smooth and set aside
  • Arrange the capocollo slices on a sheet of plastic wrap large enough to go around the roast, overlapping each slice so it covers about half of the slice below it and next to it, leaving no gaps; you want to form a “sheet” of capocollo that’s as wide as the roast and long enough to go around it. Arrange extra slices of capocollo extending from the center of the sides to cover the ends of the roast as well.
  • With a small offset spatula or a butter knife, carefully spread the lard mixture all over the capocollo slices. Season the roast all over with salt and pepper. Position the roast at the center of the capocollo and, using the plastic, wrap the capocollo up and around the sides of the pork, tucking in the side slices to cover the ends of the roast. Wrap the roast in the plastic and refrigerate for at least 30 minutes and up to 24 hours.
  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Unwrap the roast and tie with butcher’s twine at 1-inch intervals both lengthwise and crosswise to keep the capocollo secured. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Sear the roast on all sides, including the ends, until golden brown, about 3 minutes per side.
  • Arrange the reserved scallion whites in an even row in the center of a medium roasting pan to create a bed for the roast; place the roast on top of the whites. Pour the accumulated juices from the skillet around the roast.
  • Transfer to the oven and roast for 10 minutes to crisp the capocollo. Reduce the oven temperature to 325°F; after 15 minutes add the wine and continue to cook until an instant-read thermometer inserted in the center of the roast registers 140°F, 25 to 30 minutes.
  • Transfer the roast to a cutting board and let sit, tented with foil, for 10 minutes. Thinly slice the roast and transfer the slices to a serving platter. Top with the roasted scallions, pan juices, and mint. Serve with lemon wedges and flaky sea salt.


Recipe adapted from Moveable Feast with Fine Cooking.

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