164 Pork Mains
Succulent boneless pork loin is rolled in a crackling crust of golden pork belly, rubbed with garlic, rosemary, and sage.
Porchetta Roast 30 mins
Prep Time:
Cook Time:
Ingredients 4 garlic cloves, minced 4 TB. fresh rosemary, minced 4 TB. fresh sage, minced 1
⁄4 cup extra-virgin olive oil
4 tsp. sea salt 2 tsp. freshly ground black pepper 4 lb. (2kg) pork belly 2 lb. (1kg) boneless pork loin
Nutrition per Serving Fat
86% 13%
Protein
Ratio
681 65g Protein 23g Total Carbohydrate 1g Dietary Fiber 0g Net Carbohydrate 1g Calories Fat
1% 2.7:1
Net Carb
3 hrs, 30 mins
Yield:
1 roast
Serving Size:
1
5
2
6
Preheat the oven to 500°F (260°C). In a small bowl, combine garlic, rosemary, sage, extra-virgin olive oil, 2 teaspoons sea salt, and 1 teaspoon black pepper. Set aside.
Place pork belly fat side up on a sturdy surface. Use a paring knife to score fat in a diamond pattern. Make sure to score about 1⁄4 inch (.5cm) deep.
3 4
Turn belly over. Spread herb mixture evenly over belly.
Place pork loin in the center and roll belly around loin. Tie rolled belly crosswise with undyed kitchen twine every 1⁄2 inch (1.25cm), starting in the center of roast and working toward the edges.
⁄16 roast
1
Place tied roast rack in a roasting pan. Season outside of roast with remaining 2 teaspoons sea salt and remaining 1 teaspoon black pepper. Add 2 cups water, or enough to cover the bottom of the pan.
Roast for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue to roast for 1 hour, 30 minutes, to 2 hours, or until internal temperature reaches 145°F (65°C).
7
Let rest for 20 minutes before thinly slicing to serve.
Pork loin is higher in fat and a much wider cut than tenderloin. Tenderloin is excellent cooked quickly, while loin needs a longer cooking time to tenderize. Therefore, it’s a good idea to familiarize yourself with both cuts to avoid confusion.
