Best Porchetta Roast Pork Loin Recipes

PORCHETTA-STYLE ROAST PORK LOIN RECIPE | EAT THIS NOT THAT

Steps:

• Preheat the oven to 450°F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Run your knife repeatedly through the mix until it begins to take on a paste-like consistency. Scoop it up into a bowl and add the olive oil. Season the pork with salt and pepper, then rub it all over with the paste. At this point, you can cook it immediately or marinate the loin for up to 4 hours in the refrigerator for a deeper flavor. Lay the pork in a roasting pan and roast for 25 to 30 minutes (depending on the thickness of the loin), until an instant-read thermometer inserted into the middle reads 150° to 155°F. Remove from the oven and allow to rest for 10 minutes before slicing. While the pork rests, combine the beans, lemon juice, and the remaining 1⁄2 tablespoon of rosemary in a saucepan and cook until warm all the way through. Season with salt and pepper. Serve slices of the pork over the beans.

PORCHETTA (ROAST PORK LOIN) *

Steps:

• 1. If you've bought a separate pork loin and pork belly, drape belly skin-side up around pork loin to test fit. If it extends more than ½ inch over ends of loin, trim it down. If there's a gap on the underside because belly doesn't reach all the way around, that's fine. 2. Arrange belly, separate or attached, so it sits skin-side up on a stable work surface. Using a utility knife or other razor-sharp blade, carefully but firmly score rind in criss-crossing parallel lines about ½ inch apart, cutting through rind and just into fat about ¼ inch deep without cutting through to meat. 3. In a small bowl combine remaining ingredients. Flip belly of roast so it's skin-side down, and rub seasoning over entire surface of loin and on inside of belly. 4. Assemble roast by wrapping belly, skin-side out around loin. Secure roast with kitchen string, tying loops at 1 to 2-inch intervals. 5. Season surface of roast lightly but evenly with salt and pepper, rubbing some into score marks. 6. Set roast on a tray and refrigerate, uncovered, 48 hrs. Let pork sit at room temperature 1-2 hrs before roasting. 7. Position a rack in lower third of oven. Preheat to 500 deg. Place pork seam-side down on a roasting rack set in a roasting pan just large enough to accommodate it. Roast 25 min, then reduce oven temp to 325 deg. Roast until an instant-read thermometer inserted into center of roast registers 140-145 deg, another 2-3 hrs. 8. Transfer roast to a carving board with a trough. Let rest at least 25 min. The roast can rest at room temperature for an hour or more. 9. Carve into ¼ to ½-inch-thick slices, removing strings as you go and doing your best to give each serving a bit of rind. If rind is too tough to slice through easily, remove it in larger chunks and transfer it to a second cutting board, where you can chop it into pieces to serve alongside the sliced roast. Use leftover meat for sandwiches.