Porchetta with Roasted Fingerlings

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Great recipe. Leftovers heat up great. Cover and heat in a 350 degree oven

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Delicious !!!

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This roast is delicious! there are 2 things I would change the next time.I would not add extra salt to the veggies and instead of 1 tbs of crushed pepper I would only put half.

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this was my first time making any kind of pork roast, and I was a bit nervous about the cooking time. I actually bought a picnic shoulder with the bone in, so I cut it out myself. I cooked at 450 for about 1 1/2 hours, and then down to 375. My cut was about 6 lbs with bone removed, and I only needed to cook it about 2 1/2 hours. I didn't need to use a lid, I just continued to baste the meat every 1/2 hour. Check frequently with a thermometer, and when it reads 160, the roast it done. I ended up over cooking it a bit, but it was still moist and succulent.
The flavor is amazing, and the skin turned out so scrumptious!! I will make this next time I visit my family for a holiday. My husband and I are not big pork roast fans but this is definitely good! if you don't prefer garlic, cut back a bit since the garlic flavor is pronounced...but I love it!
I also made a simple gravy with the pan juice, 1 tbsp of butter and flour mixed together with a spoon, then mixed into juice.

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This recipe is awesome. Just a note. I was lucky enough to see the episode in which Anne prepared this recipe. Something she did not put in the recipe here nor did she mention on the episode is to tent the pan after the first 30-40 minutes. Luckily I saw in the show that she tented it. I did not know the first time I tried this recipe and all of my vegtables burned along with a lot of the skin. However I did get to taste a few pieces of skin and the meat under the skin was amazing. I give it 5 stars for taste. I can't take a start away for the missing step because it taste just so good! She is one of my favorite cooks out there.

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Absolutely delicious! We made it tonight for dinner, and it was absolutely delicious!!!!! I I used a little less Garlic and a little less Black pepper... But it was a heavenly dish. I used the left over for sandwiches.

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Oh my gosh,this was amazing,it was piggy crunchy juicy Heaven.This is our signature roast pork recipe for the whole family.This is also so mindblowinly easy,and you will be the supper star !!!!!!!

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I made this dish for my family and guests who are VERY picky eaters. This dish was AMAZING! Even the people who didn't like brussels sprouts were fighting over them. The only thing each guest pointed out was the lack of distinct pepper flake flavor. They would have preferred I either add more or leave it out all together. Also, I added more carrots and celery since my family loves vegetables. When I told the group the amount of vegetables in the recipe, they felt it would have been too little. This recipe is DEFINITELY a keeper and will be my new "go-to" when I need a delicious, easy-to-prepare and impressive meal to serve to my guests.

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So good, moist and juicy. Left overs made a great stew the day after.

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Followed recipe exactly--very disappointing. Garlic overpowered all other flavors. Meat was dry and over-cooked--would have been helpful to know internal temperature or number of minutes cooking time per pound of meat.