Transfer the pork loin to a baking dish and pour the red wine over it. Bake in the preheated oven for 45 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 10 ...

Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper, and 1 1/2 teaspoons of kosher salt. Mix well.

For the rolls and to serve: Heat a grill pan or griddle over medium-high heat. Grill the rolls, cut side down, until lightly toasted. Pile the pork on the bottoms of the buns. Top with more of the ...

Experience the culinary artistry of Chef Charles Bryant as he unveils a pan-seared pork loin masterpiece, infused with the rich flavors of dried cherries and port wine.