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Porchetta style roasted pork loin
Easter dinner often looks the same for most families, but why not switch things up just a little bit to add a little more pizazz to your dinner. This juicy pork loin is the perfect way to do just that!
SERVES
5
TO
6
Ingredients
- 2 tablespoons orange zest
- 2 tablespoons lemon zest
- 3 tablespoons fresh rosemary
- 3 tablespoons parsley
- 2 tablespoons fennel seeds
- 12 garlic cloves, halved
- 1/2 cup olive oil
- 1 teaspoon chilli flakes
- Salt and pepper to taste
- 2.2 - 2.6 kilogram pound pork loin roast
- Butcher string
Directions
- Pre heat your oven to 350 degrees F.
- Place the orange zest, lemon zest, rosemary, parsley, fennel seeds, garlic, olive oil, chilli flakes, salt, and pepper into a blender or a food processor and pulse to make a paste.
- Butterfly the pork loin by cutting a slit all along the side, this way it opens up to look like a book. Lather half of the spread on the inside of the pork then roll it and roughly tie it with the butcher string. Place the other half of the spread on the outside of the roast. (The roast can be prepared and marinated for up to two days or frozen for up to three months).
- Place the roast into a roasting pan and cover with aluminum foil. Cook slowly for up to one and a half hours.
- Verify the roast using a digital thermometer to ensure that the internal cooking temperature is 145 degrees F. Then remove from the oven and allow it to rest 10-15 minutes before cutting. Remove the butcher string and slice it so that the inside can be showcased. You can always use the pan drippings as a sauce or produce a gravy using the drippings.
