Porchetta Recipe

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4.73 from 11 votes
Porchetta is a staple in our house. The amazing flavor and juiciness of this pork recipe is an absolute necessity to try.
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
A sliced porchetta with greens on side

Porchetta is a staple in our house. The amazing flavor and juiciness of this pork recipe is an absolute necessity to try. Make sure you have a sharp knife, a cutting board, and a good skillet available. Not to mention those yummy Porchetta sandwiches the next day. This dish is delicious alongside roast potatoes sprinkled with pan juices. You will think your are in Italy!

A sliced porchetta with greens on side

This Porchetta recipe is a slam dunk in the flavor department. You will never think of pork as a dull dinner option again. If you are lucky enough to have leftovers, this roast makes the best sandwiches too or even cold slices out of the fridge.

Ever wonder what porchetta even is? Here is the low down.

  • Easy Ingredients: Only four ingredients are needed for this dish.
  • Family Friendly: A perfect Sunday Dinner meal for your family.
  • Makes Great Leftovers: So many combinations of hot or cold sandwiches can be made with this recipe.

What You Need to Make this Porchetta Recipe

Uncooked pork roast with bowls of spices and twine on the side

Ingredients

Equipment

How to Make this Porchetta – Step by Step

Picture of porchetta before cooking and  then with the spices on top
  • Preheat Oven: First, preheat oven to 325 degrees fahrenheit.
  • Coat: Second, liberally season the entire pork roast with kosher salt and black pepper using your spice grinder or mortar and pestle of course making sure to get all sides and the ends.
  • Repeat: Next, liberally coat the entire pork roast in the porketta seasoning, garlic, red pepper flakes, fresh sage, fresh rosemary, again, making sure to get all sides and the ends. Some people will crush black pepper corns in a small bowl and use as a topping.
  • Twine: Cut 4 pieces of twine about 12 inches long and then arrange the twine in 4 even sections.
Porchetta wrapped in twine and then placed in baking pan
  • Secure: Follow by securely tie the pork roast, ensuring that the thickness is the same throughout the roast.
  • Roast: Place roast in a baking dish. Bake for 60-90 minutes, or until a meat thermometer reads 145 degrees at the center of the roast.
  • Rest: Finally, remove from oven and allow to rest for 10 minutes before serving.
Close up of sliced Porchetta Roast

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Mongolian pork on plate
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Common Questions About Porketta

CAN I SUBSTITUTE ITALIAN SEASONING FOR THE PORCHETTA SEASONING?

Yes, you could but honestly, the porketta seasoning recipe I have here really is perfect for this recipe and only takes a minute or two to make.

WHAT TYPE OF PORK SHOULD I USE?

Pork loin is what I use. Alternatively, you could use pork shoulder, bone in or out.

IS THERE A WAY TO DO THIS IN THE INSTANT POT?

Of Course, just brown first, cook for about 15 minutes per pound.

HOW DO I KNOW WHEN MY PORK IS DONE?

New cooking guidelines from the nation’s food-safety agency shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.

NEED SIDES TO SERVE WITH RECIPE?

Favorites to serve with this Porchetta are Creamy Polenta, or Instant Pot Macaroni and Cheese, a nice salad, and Green Beans Almondine.

BEST WAY TO STORE THIS RECIPE?

I store the leftovers in an airtight container in the fridge for up to a 4 days.

LEFTOVER IDEAS?

This Porketta recipe makes the BEST sandwiches, either cold on a nice roll or heated up under the broiler with some melted cheese on tip.

Wooden cutting board with porchetta on it and a sharp knife laying next to it

Expert Tips for Making this Italian Pork Roast

  • Slow Cooker: My recipe is great in the Slow cooker, simply brown meat and cook for 8 hours on low and use meat thermometer to confirm doneness.
  • Toast: Fennel Seeds toasted really up the flavor in this recipe.
  • Room Temperature: In order to cook properly, a roast should be taken out of the fridge and be allowed to come to room temperature.
  • Garlic: I love a little extra garlic, so I sometimes adhere the porchetta seasoning with a little garlic paste mixed with butter.
  • Resting Time: Truly, this is an important step to make sure that the juices return to the meat. Do not Skip it.

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you’ve tried this recipe, please rate it in the comment section below.

A sliced porchetta with greens on side
4.73 from 11 votes

Porchetta

Yield: 5 servings
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Porchetta is a staple in our house. The amazing flavor and juiciness of this pork recipe is an absolute necessity to try.
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Ingredients

  • 4 pound boneless pork roast
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup porketta seasoning
  • Cooking twine

Instructions

  • Preheat oven to 325 degrees fahrenheit.
  • Liberally season the entire pork roast with kosher salt and black pepper, making sure to get all sides and the ends.
  • Liberally coat the entire pork roast in the porketta seasoning, again, making sure to get all sides and the ends.
  • Cut 4 pieces of twine about 12 inches long.
  • Arrange the twine in 4 even sections.
  • Securely tie the pork roast, ensuring that the thickness is the same throughout the roast.
  • Place roast in a baking dish.
  • Bake for 60-90 minutes, or until a meat thermometer reads 145 degrees at the center of the roast.
  • Remove from oven and allow to rest for 10 minutes before serving.

Video

Expert Tips

  • Slow Cooker: My recipe is great in the Slow cooker, simply brown meat and cook for 8 hours on low and use meat thermometer to confirm doneness.
  • Toast: Fennel Seeds toasted really up the flavor in this recipe.
  • Room Temperature: In order to cook properly, a roast should be taken out of the fridge and be allowed to come to room temperature.
  • Garlic: I love a little extra garlic, so I sometimes adhere the porchetta seasoning with a little garlic paste mixed with butter.
  • Resting Time: Truly, this is an important step to make sure that the juices return to the meat. Do not Skip it.

Estimated Nutritional Information

Calories: 511kcal | Carbohydrates: 8g | Protein: 82g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 229mg | Sodium: 1576mg | Potassium: 1512mg | Fiber: 5g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 6mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Italian
Keyword: porchetta, pork, porketta

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5 thoughts on “Porchetta Recipe”

  1. 2 stars
    Why are we calling this porchetta when its just a loin roast? Nothing against the recipe it looks great but porchetta is rolled pork belly with all the seasoning inside the roll and skin/fat all around the outside and when you bake it the skin turns amber and crispy Simple google search will show you what a real porchetta is .

    Reply
    • Everyone and their “nonna” has a different version – there were no clear patterns or hard rules as to what might be the proper way to make this dish. Some used fresh herbs, some used dried. Some used the crock pot, some used the oven. Some added wine, some did not. In Italy some use a whole pig and not a roast. Therefore, you make it how you like it and this is how I and my family like it.

      Reply
  2. 5 stars
    Thank you for the inspiration, the seasoning is very versatile and tasty . I made porchetta last night and it was wonderful .

    Reply

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