Introducing Porchetta, a popular Italian pork dish, made easy for home cooks using pork loin. This authentic dish, infused with the irresistible aroma of rosemary and garlic, is perfect for celebrations or as a make-ahead meal. The meat's rich flavor will soak into the accompanying potatoes. Try this chef-recommended method for rolling and roasting to create a moist and delicious Porchetta!
Ingredients
Main Ingredients (4 servings)
- Pork Loin (approx. 500g)
- Rosemary (1 bunch)
- Garlic (to taste)
- Potatoes (2 pcs, approx. 500g)
Seasonings
- Salt and Pepper (to taste)
- Olive Oil (to taste)
Steps
- Cut the connective tissue of the pork loin and pound it to a thickness suitable for rolling.
- Season both sides of the flattened pork loin with salt and pepper. Generously top with minced garlic and rosemary.
- Layer the pork loin and roll it up tightly.
- Tie one end of the roll with string to create a loop, then thread it through the porchetta and tighten. Continue to tie the entire roast to secure its shape.
- Remove the eyes from the potatoes, cut them into pieces that won't burn too easily, and rinse them in water.
- Drain the potatoes and toss them with salt, olive oil, and the remaining minced rosemary.
- Drizzle olive oil over the entire porchetta.
- Place the porchetta and potatoes in an oven preheated to 180°C (350°F). Roast until golden brown, flipping the porchetta halfway through and tossing the potatoes. [Chef's Tip!] Potatoes can sometimes take longer to cook than the meat. To ensure even cooking, par-boil the potatoes, drain them, and then add them to the roasting pan.
- Once fragrant and beautifully roasted, it's ready to serve.
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