Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assu