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Porketta
The amazing Porketta is full of 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 with pan juices. You will think your are in Italy!
Ingredients
- 4 pound Boneless pork roast
- 1 tablespoon Kosher salt
- 1 teaspoon Ground black pepper
- ¼ 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.
Christina's Notes
- 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.