Herb-Infused Porchetta

Follow our step-by-step guide on how to make Herb-Infused Porchetta.

1. Step 1

   Start by placing your pork roast on a clean surface, ready for some culinary magic.

2. Step 2

   Grab a sharp knife and carefully make a lengthwise cut about an inch from the edge of the meat.

3. Step 3

   Slice down, but don’t cut all the way through—think of it as opening a book.

4. Step 4

   Gently unfold the meat along the cut, and with the knife parallel to your cutting board, continue slicing to unroll the roast into a large, flat piece.

5. Step 5

   If this feels a bit daunting, don’t hesitate to ask your butcher to butterfly the roast for you.

6. Step 6

   For those thicker areas, make small slashes to ensure an even thickness throughout.

7. Step 7

   Now, let’s add some flavor! Drizzle 2 teaspoons of olive oil over the cut surface of the meat.

8. Step 8

   Massage the oil into the pork, then generously season it with 2 teaspoons of kosher salt, freshly cracked black pepper, fragrant sage, earthy rosemary, zesty orange peel, minced garlic, and crushed fennel seeds.

9. Step 9

   Press those seasonings firmly into the meat—this is where the magic happens! Once seasoned, roll the roast tightly and secure it with kitchen twine in several places to keep all those delicious flavors inside.

10. Step 10

    Next, place your beautifully rolled pork roast on a rack set over a plate.

11. Step 11

    Sprinkle the remaining teaspoon of salt over the top, then pop it in the refrigerator uncovered overnight.

12. Step 12

    This step is key for dry-aging, which enhances the flavor and texture of the meat.

13. Step 13

    When you’re ready to cook, preheat your oven to a sizzling 450°F (230°C).

14. Step 14

    Lightly oil a baking dish and nestle the roast inside.

15. Step 15

    Give the exterior a rub with 2 teaspoons of olive oil to help it achieve that perfect golden crust.

16. Step 16

    Bake in the preheated oven for 15 minutes, allowing the outside to sear beautifully.

17. Step 17

    After that, reduce the oven temperature to 250°F (120°C) and continue roasting until an instant-read thermometer inserted into the center reads 145°F (65°C), which should take about an hour more.

18. Step 18

    Once it’s done, loosely cover the roast with foil and let it rest for about 10 minutes.

19. Step 19

    This resting period is crucial for juicy slices.

20. Step 20

    While the roast is resting, let’s whip up a delightful drizzle to elevate your dish.

21. Step 21

    In a small bowl, mash an anchovy fillet and mix in a pinch of red pepper flakes, a splash of white wine vinegar, and some chopped Italian parsley.

22. Step 22

    Stir it all together until well combined, and you’ll have a vibrant sauce to serve over your sliced pork.

23. Step 23

    Now, slice the roast thinly, serve it up, and drizzle that delicious sauce on top.

24. Step 24

    Enjoy the fruits of your labor and the wonderful flavors that come together in this dish!.