Porchetta

By CheeseDiva

Ingredients

• For the rub:
• 2 tablespoons fennel seeds
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons sugar
• For garlic paste:
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• One 4-pound boneless pork loin roast
• Salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 2 pounds pork belly, enough to wrap around the loin
• Note: This recipe requires butcher’s twine.

Details

Servings 6
Adapted from nj.com

Preparation

Step 1

1. Preheat the oven to 425 degrees. Combine all ingredients for the rub and mix thoroughly. This can be stored for up to 3 months in a covered container.

2. Place garlic and olive oil together in a blender and blend into a paste.

3. Pat the pork loin and belly dry with a fresh towel. Cut the loin in half lengthwise. Cut the belly in half lengthwise and then butterfly each half so that you have two pieces the same length and width as the original, but half as thick.

4. Season the pork loin with the rub and then smear the garlic paste over the seasoned pork. Season the belly generously with the rub.

5. Lay the loin on top of the belly and wrap loin with the belly, skin side out, like a jelly roll. Tie with butcher’s twine. Set pork skin-side up on a rack in a roasting pan and roast for 2 hours, or until the pork has reached an internal temperature of 138 degrees.
Remove from the oven and let rest for 20 minutes. Slice the pork into 1-inch-thick pieces and serve with lentils with herbs and sun-dried tomatoes (recipe follows).