Porchetta with tonnato

By Derek Dammann

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Ingredients

Lay the pork skin side up on a work surface.
With a sharp knife make evenly spaced slices in the skin making sure not to cut too deep.
Turn the pork over so the skin side is down and use a series of long cuts to butterfly the loin section, creating a large rectangle of relatively even thickness.
In a food processor, combine parsley, rosemary, thyme, garlic, lemon zest, salt, pepper, and half the olive oil, to create an herb paste.
Score the flesh of the pork in a 2.5 centimeter diagonal pattern.
Generously spread with the herb paste and rub into the slits.
Roll up tightly, tie with butcher's twine to create a pork roast.
Preheat the oven to 325 F (160 C).
Oil the skin of the pork roast with the second half of the olive oil.
Season with salt and pepper, rubbing the seasonings to ensure coverage.
Place into a roasting pan fitted with a rack and roast, uncovered, for four to four and a half hours, or until the juices run clear when the skin is pierced with a knife.
Turn oven to 425 F (220 C). and cook pork roast for 15 minutes or until the skin blisters.
Remove from oven and allow to rest for 15 minutes, loosely tented with foil. Slice and serve warm.

In a blender, combine tuna, capers, white wine vinegar, lemon juice, and egg yolks.
Blend ingredients on high and slowly drizzle olive oil into the mixture to make a mayonnaise.
Serve with the pork roast.