Porchetta with Roasted Fingerlings

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Hands down, this is the best pork roast ever, and I'm a huge fan of them. So moist and tender, and the vegetables were even better than the meat!! Couldn't find celery root, but it didn't appear to detract from the flavor. I will make this over and over again.

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I keep missing the end of this episode and am curious how the veggies come out okay after being cooked for so long.

Anybody?

By the way, I just love Anne. She's the best. She rocks.

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It is not uncommon for me to receive compliments on my cooking, but this receipe turned my copliments in raves. Thanks Anne

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please respond! I want to make this dish, but pls. be more specific, what's the weight of the pork? You must be more careful w/recipes you publish..,please be more exact! Hard to review w/o exact portions/weights
posted!

janet7896@verizon.net

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I had to de-bone my roast, but I did that while cutting it open "like a book". I cut several slits through the meat so the flavors could be incorporated throughout. The flavor was amazing and the vegatables were also wonderful. Make sure to use plenty of salt on the vegetables before cooking. I added a few extra potatoes. After the dish was cooked, I removed some of the juice from the roasting pan and added it to a small sauce pan, which I then thickened with some water and cornstarch...great gravy. Love this dish!

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I couldn't find a fresh picnic or a celery root.

I substituted a pork butt, about 5 lbs with blad in. Very inexpensive. The butcher removed the bone for me and gave me twine to roll and tie my version...along with assurance that it would be possible.

I opened it, filled with about 15 cloves of garlic and herbs. Once it was rolled and tied, I layed a layer of thick cut bacon over it. Used less salth than Anne to compensate.

Since it was smaller, I roasted at 400 for 4 hours. The veggies could have gone longer, so I kept them cooking while the pork rested. I used extra brussel sprouts and some extra potatoes to make up for the celery root. Also baked some really sweet yams as a side in case someone wouldn't like the veg.

It was a hit with the substitutions. Really glad I thought of the bacon, don't think it would make it without the fat layer

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We just had this for Christmas dinner and everybody loved it!! We did vary a little from the recipe... a little less garlic and more veggies, but it tasted great!! We will be having it again!

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Hindsight is 20/20 but if I made this again I would let the pork marinate in the garlic herb paste for at least 24 hours. Flavor of the meat was not very pronounced, just average

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When my partner really likes something he says it's surprisingly good... like better than he's ever had before. In the past 15 years there have only been a handful of meals that ranked as surprisingly good.
This was a hard meal to fix for me, as I am a vegetarian. I wanted to prepare a special birthday dinner and this was it. I ordered a 5 lb shoulder which was plenty for 8. I followed the recipe to a tee and it came out flawlessly. A meat thermometer is a must. A 5 lb roast took about 3 hours. Everyone loved the vegetables too, especially the Brussels Sprouts (I prepared some extra veg on the side for the vegetarians in the crowd and they were yum!
Even the butcher thought the temp and time was too high and too long but it came out great and everyone went back for seconds!

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This is really the most flavorful pork I've ever eaten and it was a huge hit. I, too, cut the bone out of a shoulder roast and then made an herb pork stock with it and used that instead of the chicken stock. Worried a little because I used a glass baking dish and I had visions of it shattering in the oven, but it held up. (Won't put it to the test again. Use metal.

The pork melts in your mouth and we took the very well-done veggies and juices from the pan and whipped them in a food processor for an amazing sauce to pour over the pork. The vegetables add flavor and thickening to make that a to-die-for gravy/sauce. This will be a family tradition. Great recipe from one of my top three FoodNetword chefs!