Porchetta Pork Roast
Porchetta Pork Roast
INGREDIENTS
Fennel fronds, chopped ¼ cup
Fresh rosemary, chopped ¼ cup
Fresh sage leaves, chopped 2 teaspoons
Garlic cloves, grated or mashed to a paste 5 cloves
Lemon zest, finely grated 1 lemon
Kosher salt 1 ½ tablespoons
Fennel seed 1 teaspoon
Red pepper flakes ¾ teaspoon
Black pepper, freshly ground ½ teaspoon
Extra-virgin olive oil ¼ cup
LET'S GET COOKING!
Score skin and fat all over pork, taking care not to cut down to the meat.
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste.
Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
Transfer pork to a cutting board and let rest 30 - 40 minutes before serving.
Serve with your favorite side dishes.