PORKETTA
Provided by Joan Nathan
Categories dinner, roasts, main course
Time 4h15m
Yield at least 10 servings
Number Of Ingredients 6
Steps:
- Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
- Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
- Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.
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