Growing up in New York there was always a butcher who made porchetta, a form of Tuscan barbecue. After trying a dozen different recipes I’ve finally come up with a recipe that brings back those childhood memories. All you have to do is butterfly a pork loin, load it with a savory stuffing of fresh herbs, roll it up, and cook it very slowly. What you end up with is the most mouthwatering, flavorful pork that you have ever eaten in your life. Makes 12 servings
Ingredients
3 Sprigs Fresh Thyme (chopped)*
3 Sprigs Fresh Rosemary (chopped)*
10 Fresh Sage Leaves (chopped)*
2 Cloves Garlic (minced)
1 ½ tsp Kosher Salt
1 tsp Grated Black Pepper
4 TBS Olive Oil (divided)
1 TBS Fresh Squeezed Lemon Juice
2 lb Pork Loin
Butchers Twine
White Wine for Basting
Preheat oven or grill to 250°F.
Remove the thyme and rosemary from their stems and along with the sage chop them finely. Place the chopped herd, minced garlic, ½ teaspoon salt and the pepper into a mortar and pestle and grind until smooth. Add 2 tablespoons of olive oil, 1 tablespoon of fresh squeezed lemon and the lemon zest to the herb mixture and mix. Reserve 1 TBS. NOTE:
Butterfly the pork roast by first trimming off any excess fat leaving at least ¼ inch of fat (see photo). Using a sharp knife slice open and butterfly the loin, until you can roll it flat (see photo).
Lay the butterflied pork loin fat-side down and spread the herb paste evenly over the top. Roll the pork back up with the fat layer on the top creating a pinwheel (see photo). Truss it
Oven Method
Place in the preheated oven and cook for 2 ¼ to 2 ½ hours or until it reaches an internal temperature of 140°F. Baste often. Let it rest
Gas Grill Method
Cook indirectly for 2 ¼ to 2 ½ hours on cool side of grill or until it reaches an internal temperature of 140°F. Let rest for ten minutes tented with foil before slicing.
To print a copy of this recipe go to Porchetta.