Authentic Italian Porchetta Recipe | Pork Roast
User Reviews
4.2
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
15 portions
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Calories
10282 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Authentic Italian Porchetta Recipe | Pork Roast
Description
This recipe for Authentic Italian Porchetta begins with butterflied pork belly layered with a mixture of chopped sage, fresh rosemary, minced garlic, kosher salt, and olive oil worked into slits cut in the flesh. A pork tenderloin is slit lengthwise and spread with some of this herb mixture, then placed centrally within the belly. The belly is rolled tightly around the tenderloin and secured with butcher’s twine.
Before roasting at 350°F, the skin is scored with slits, brushed with olive oil, and seasoned with salt and freshly ground black pepper. The low-and-slow roasting process takes about 2 ½ to 3 hours until juices run clear, yielding meltingly tender meat inside and crisp, golden skin outside.
After roasting, the porchetta is rested to allow juices to redistribute. This traditional preparation produces a savory, herbaceous, and aromatic pork roast ideal for slicing and serving as a centerpiece dish.
Ingredients
- 4 lb pork belly with the skin on, boneless
- 1 lb pork tenderloin
- 2 tablespoons sage chopped, dried
- 2 tablespoons rosemary chopped, fresh
- 4 cloves garlic minced, fresh
- 1 tablespoon fennel pollen
- 2 tablespoons kosher salt
- 1 tablespoon black pepper freshly ground
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
Instructions
- Preheat the oven to 350°F.
- Lay the pork skin side down on a work surface, with a sharp knife make a few slits in the flesh.
- Make a lengthwise slit on the tenderloin.
- In a small bowl, mix together the sage, rosemary, garlic, 2 tablespoons of salt and 2 tablespoons of olive oil. Spread the mixture over the exposed surface of the belly, working it into the cuts in the flesh.
- Spread some of the of the mixture in the slit of the tenderloin.
- Generously sprinkle the fennel pollen over the belly and tenderloin.
- Position the tenderloin in the middle of the pork belly.
- Roll up the pork belly around the tenderloin and tie with butcher’s twine.
- Place in a roasting pan. Make some slits in the skin with a sharp knife, drizzle with olive oil and season with salt and freshly ground black pepper.
- Place the pan in the oven and cook for 2 1/2 - 3 hours. The juices should run clear when pierced with a knife.
- Remove from oven and allow to rest for 15 minutes, loosely tented with foil. Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15portions
Amount Per Serving
Calories 10282 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 10282kcal | 514% |
| Carbohydrates | 19g | 6% |
| Protein | 265g | 530% |
| Fat | 1006g | 1548% |
| Saturated Fat | 360g | 1800% |
| Cholesterol | 1601mg | 534% |
| Sodium | 14774mg | 616% |
| Potassium | 5309mg | 113% |
| Fiber | 3g | 12% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 412mg | 41% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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