Porchetta Roast

Succulent boneless pork loin is rolled in a crackling crust of golden pork belly, rubbed with garlic, rosemary, and sage.

Porchetta Roast

Prep Time: 30 mins Cook Time: 3 hrs, 30 mins Yield: 1 roast

Serving Size: 1⁄16 roast

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% Protein 13% Net Carb 1% Ratio 2.7:1

Calories 681 Fat 65g Protein 23g Total Carbohydrate 1g Dietary Fiber 0g Net Carbohydrate 1g 1 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.

2Place 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.

3Turn belly over. Spread herb mixture evenly over belly.

4Place 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. 5 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.

6Roast 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).

7Let 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.