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Porchetta-ish roast

Pork rib roast wrapped in garlic, sausage meat, and Parmigiano-Reggiano. 



  • 2.5 kg boneless pork rib roast, preferably with fat cap
  • Kosher salt and black pepper, to season
  • 2 tablespoons fennel seeds
  • 1 teaspoon crushed red pepper flakes
  • 75 g thinly sliced pancetta, diced
  • 1 tablespoon finely chopped rosemary
  • 6 garlic cloves, minced
  • 3 (100 g each) mild Italian sausages, casings removed
  • 1/2 cup (40 g) finely grated Parmigiano-Reggiano
  • 2 medium red onions, cut into 8 wedges
  • 1 fennel bulb, cut into 16 wedges and fronds reserved
  • 2 tablespoons olive oil
  • 1/2 cup (125 ml) dry white wine


  1. Heat oven to 450ºF.
  2. Place the pork roast on a sturdy work surface. If the roast has a fat cap, use a sharp knife to lightly score a checkerboard pattern into the fat. Butterfly the roast by slicing horizontally almost all the way through about two-thirds of the way down. Unroll the roast and continue slicing horizontally until flat. Season with salt and pepper and set aside.
  3. In a dry skillet set over medium heat, toast the fennel seeds, crushed red pepper flakes, and one teaspoon of pepper for 30 seconds to one minute until fragrant. Transfer to a large bowl and set aside.
  4. Return the pan to the heat and add in the pancetta and rosemary. Cook just until the pancetta is crisp, about one to two minutes, then transfer to the bowl with the spices to cool.
  5. When cool, add in the garlic, sausage meat, and Parmigiano-Reggiano and mix just to combine. Transfer the sausage mixture onto the prepared pork and press into an even layer. Re-roll the roast, using a few pieces of kitchen twine secure it.
  6. Add the onions and fennel to a nine-by-13-inch baking pan or a roasting pan and toss with one tablespoon of oil. Place the roast on top of the vegetables and drizzle with the remaining tablespoon of olive oil. Season with salt and pepper and pour the white wine around the roast.
  7. Roast for 30 minutes then reduce the heat to 325ºF and continue cooking for one hour and 15 minutes to one hour and 30 minutes or until the internal temperature reaches 160ºF, adding a splash of water to the bottom of the pan if it runs dry and the vegetables begin to catch.
  8. Tent the pan with aluminum foil and set aside to rest for 20 minutes before slicing and serving scattered with the reserved fennel fronds. Enjoy! 

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