Indulge in the mouthwatering flavors of Chef John's Porchetta, a traditional Italian roast made with tender pork loin and aromatic spices. This delicious dish is perfect for special occasions or family gatherings, and will leave everyone craving for more. With its crispy crackling skin and juicy, succulent meat, this Porchetta recipe is a guaranteed crowd-pleaser.
Ingredients
- 1 (4-pound) boneless pork loin roast
- 1 tablespoon fennel seeds
- 2 tablespoons fresh rosemary leaves
- 6 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
Directions
- Preheat oven to 500 degrees F (260 degrees C).
- In a spice grinder or mortar and pestle, grind fennel seeds and rosemary leaves until fine.
- Mix the ground fennel seeds and rosemary with minced garlic, salt, black pepper, crushed red pepper flakes, and olive oil to make a paste.
- Butterfly the pork loin by making a long cut down the center, stopping 1/2 inch from the bottom. Open the pork like a book and flatten it slightly.
- Spread the herb and spice paste evenly over the inside of the butterflied pork loin.
- Roll up the pork loin tightly and tie with kitchen twine, spacing the ties about 1 inch apart.
- Rub the outside of the rolled pork loin with additional salt, pepper, and olive oil.
- Place the pork loin on a wire rack set inside a roasting pan. Roast in the preheated oven for 15 minutes.
- Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting for about 2 hours, or until the internal temperature reaches 145 degrees F (63 degrees C).
- Remove the porchetta from the oven and let it rest for 15 minutes before carving.
- Slice the porchetta into 1/2-inch thick slices and serve hot. Enjoy!
