Porchetta
Servings: 5 servings
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.
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.
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