Porchetta with Roasted Fingerlings

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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.

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@amlessness, you should take your own advice about proofreading. Seriously. I do agree with some members as far as recipes being mostly a guideline for those who know basically how to cook. I follow the recipe to a "T" if I've never made it before and haven't a clue on how to tweak it. But this Pork recipe is terrific. I saw Anne make it on her show and thought, wow,that is different. I'm used to making kalua pork, aka pulled pork with banana leaves to keep in moisture. So this was a nice change of pace. Thanks Anne, you Rock!!

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We made it tonight for dinner, and it was absolutely delicious!!!!! I was a little nervous about using so much garlic, but I followed the recipe as Ann indicated. I also made gravy, like primadonna11 did. We loved it!

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At first the number of ingredients wss an eye opener. It was easy.I even decided to remove the bone myself. The pan juices retained the flavors and bouqet of the vegetables. The fingerling potatos carmelized beautifully. The porchechetta skin was X-tra crispy. The meat was melt in your mouth flavor good. WOW!!

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Tasty yes, but True Porchetta it is not! I understand that making an entire Porchetta from a whole pig is not always economic or practical, but real prochetta is a whole pig that has been deboned and stuffed not only with garlic and herbs but also sausage, so you get all the different pork cuts, skin and sausage all in one slice. Why not just slice the porchetta thicker with the skin on, rather than cutting the skin off and slicing thin?

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Absolutely delicious! I have made Ina's roast loin of pork and wanted to try another pork cut and I'm glad that I did! Anne's recipe is outstanding! I thought that the vegetables would be overcooked, but they were roasted to perfection. I did cut about an hour off the roast time though, I only did 30 minutes per pound, the first hour at 450 then I turned temp down to 375. It came out juicy and delicious with a definite kick from the red pepper and garlic. I pulled out the potatoes and carrots then strained the rest and used the drippings for a gravy by adding a tablespoon of butter, corn starch and a little half & half--it was wonderful. Everybody went back for seconds! I love Anne's show, she is a talented chef who makes restaurant cuisine accessible to the home cook. Thanks for a great recipe!!