Name: Porchetta (Italian Roast Pork) recipe
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

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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

Preheat oven to 250 degrees F (120 degrees C).
Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
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.
Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
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.
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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