Porchetta (Italian Roast Pork) recipe

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Ingredients

20 leaves chopped fresh sage
2 cloves garlic, coarsely chopped
3 sprigs chopped fresh thyme
3 sprigs chopped fresh rosemary
2 tablespoons fennel pollen
1 ½ teaspoons sea salt
1 ½ teaspoons coarsely ground black pepper
1 (3 1/2) pound skin-on pork shoulder roast
2 tablespoons extra-virgin olive oil
½ cup dry white wine

Nutrition Info

312.3 calories
carbohydrate: 2.8 g
cholesterol: 78.2 mg
fat: 22.2 g
fiber: 0.5 g
protein: 21.3 g
saturatedFat: 7.4 g
servingSize: -
sodium: 390.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.

  3. Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.

  4. Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.

  5. Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.

  6. Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

Recipe Yield

8 servings

Recipe Note

A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.

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