Porchetta

2014-09-17
porchetta cover
  • Yield : 4 pound roast
  • Servings : 8-10
  • Prep Time : 25m
  • Cook Time : 3:0 h
  • Ready In : 3:20 h

Traditionally, porchetta is a roast suckling pig. This easy recipe achieves the flavors of Italian porchetta by using pork loin.

1. All ingredients ready for prepping. 2. Prepped aromatics. 3. Central 1" incision. 4. Beginnings of the butterfly technique known as 'book'. 5. After horizontal cuts, loin lays open like a book.

1. All ingredients ready for prepping.
2. Prepped aromatics.
3. Central 1″ incision.
4. Beginnings of the butterfly technique known as ‘book’.
5. After horizontal cuts, loin lays open like a book.

 

6. Horizontal position of knife. 7. Didn't make initial book butterfly deep enough so I'm making a second one that I call the 'Double Book'. 8. Aromatics spread out all over loin. 9. Roll and tied. 10. Another look at twine.

6. Horizontal position of knife.
7. Didn’t make initial book butterfly deep enough so I’m making a second one that I call the ‘Double Book’.
8. Aromatics spread out all over loin.
9. Roll and tied.
10. Another look at loin.

 

11. Ta Da! Roasted and resting. 12. Sliced and put on a Kaiser roll with sauteed onions and bell peppers.

11. Ta Da! Roasted and resting.
12. Sliced and put on a Kaiser roll with sauteed onions and bell peppers.

Ingredients

  • 4# pork loin
  • 1-1/2 heads of garlic, separated, peeled + 1 large onion, chopped
  • TB fresh rosemary leaves, crushed
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup olive oil
  • Butcher’s twine

Method

Step 1

Preheat oven to 325 degrees. Pat pork loin dry and place on a cutting board.

Step 2

Using a sharp thin blade knife, butterfly the pork loin so it opens like a book. Achieve this by making a lengthwise 1” deep incision down the center of the loin. Start at one end and reposition the knife so it is in the bottom of this incision, but parallel to the cutting board. Carefully cut with the knife in the parallel position until you have cut in at this angle about 2”. Move the knife up a little more and cut in again. Keep moving up the side you are working on. Repeat on the other side.

Step 3

Now you should be able to fold back each side like a book. The goal is to get it to open up even more so both sides lay flat for the most part and you have a large surface area to rub with the aromatics. Obviously, you will need to make a few more cuts to get each side to open up in this fashion.

Step 4

Continue to work on either side with the knife in the parallel position until the meat lies open as described. If you feel that the center is thicker than the sides you’ve just opened up, you can do a double book cut by repeating all the steps again. See pictures on website. It’s a little more involved, but looks great when sliced to serve.

Step 5

Once the meat is opened up, prepare the rub by mincing the garlic and putting in a medium size bowl. Add rosemary, salt, pepper, and olive oil. Stir all together. Rub over every surface of the meat inside and out. Reassemble the meat by folding in the cut sides toward the center.

Step 6

Using the butcher’s twine, tie every 1-1/2” crosswise along the length of the loin to hold everything together. Take a long piece of twine and tie lengthwise as well to create a secure parcel of meat.

Step 7

Place on a roasting pan and bake for 2 to 2-1/2 hours or until an instant read thermometer inserted into the center reads 165 degrees.

Step 8

Remove from oven and allow to rest for 20 minutes.

Step 9

Remove twine then slice into ½” rounds or slice more thinly for sandwiches. Refrigerate leftovers. Delicious cold.

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