Recipe courtesy of The Butcher and The Bar
Porchetta and Porchetta Rub
- Level: Easy
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 35
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 2
- Sodium
- 60
- Total: 3 hr 5 min
- Active: 30 min
Ingredients
2 ounces chopped fresh rosemary
2 ounces chopped fresh sage
2 ounces chopped fresh thyme
1/2 cup chopped garlic
1/4 cup salt
1 teaspoon ground black pepper
2 lemons, zested
1/2 pork saddle (7 to 10 pounds; loin and belly still attached with skin on), de-boned, cleaned and butterflied
Directions
Special equipment:
kitchen twine- Preheat the oven to 450 degrees F (220 degrees C).
- In a small bowl, mix the rosemary, sage, thyme, garlic, salt, pepper and lemon zest to create a paste. Spread the paste evenly over the surface of the pork, including inside the cavity. Tie the saddle tightly together with kitchen twine. Place the pork on a roasting rack in a roasting pan. Roast until the skin is blistered and crunchy, 10 to 15 minutes. Lower the oven to 285 degrees F.
- Roast the pork until the internal temperature of the loin reaches 143 degrees F, 1 to 2 hours. Remove from the oven and let rest on the counter at room temperature for 20 minutes. For an additional crunch, remove the skin, then roast in a baking pan in a 350 degree F oven until the fat has fully rendered out, 30 to 45 minutes. Slice the pork into thin slices and serve with your choice of sides. Enjoy!