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    Home » Paleo Recipes

    Porchetta Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    A classic Italian recipe, porchetta traditionally involves several layers (including the pork belly), but this less complicated version is better for chefs who want to enjoy the juiciness of tenderloin cooked low and slow but don’t have all afternoon to spend in the kitchen.

    Don’t be afraid of butterflying the loin; it sounds more complicated than it is. And after all, if you get it wrong, you can always throw your pork in the slow cooker instead or fire up the grill for some pork and apple skewers. Nobody ever needs to know that wasn’t your original plan!

    Porchetta

    Even though it’s not tricky to cook, porchetta does require some planning ahead because the pork needs to marinate 6-8 hours in advance. The magic of this dish lies in letting the flavors of the spice mix sink deep into the meat.

    If you cut back on the marinade time, you’ll also be taking away from the flavor of the finished product. Instead of rushing through the recipe, save it for a weekend when you can prep the loin in the morning, leave it in the fridge until 4 or 5, and then still have time to let it cook for 2 hours before dinner.

    This dish goes well with any type of veggies – I chose to serve it with Brussels sprouts, but any kind of simple Paleo side dish would work just as well: what about asparagus? Or broccoli? Porchetta goes with just about anything, so don’t be afraid to experiment with whatever you have ready.

    Porchetta Recipe

    SERVES: 6 PREP: 6-8h COOK: 2h

    Ingredients

    • 1-2 lb. pork tenderloin;
    • 2 tbsp. fresh parsley, chopped;
    • 2 tbsp. fresh rosemary;
    • Coconut oil;
    • Cooking twine;

    Ingredients for the rub

    • 1 tsp. dried rosemary, toasted;
    • 2 tsp. dried fennel seeds, toasted and crushed;
    • 2 tsp. chili flakes;
    • 1 tsp. freshly ground black pepper;
    • 2 garlic cloves, minced;
    • Zest of 1 lemon;
    • 2 tbsp. sea salt; (optional)
    Porchetta Recipe Preparation

    Preparation

    1. In a small bowl, combine all the ingredients for the rub.
    2. Butterfly the pork tenderloin (see instructions here if you don't know how). You can use a rolling pin on the meat to make it thinner and easier to roll up afterward.
    3. Sprinkle the inside of the pork with the rub, and rub it all over. Don't use it all, though; you'll need some of the rubs later.
    4. Mix the parsley and the rosemary together and sprinkle them on top of the loin as well.
    5. Tightly roll the pork tenderloin and tie it with cooking twine.
    6. Rub the outside of the loin with the coconut oil and the rest of the rub.
    7. Place the meat in a covered dish and refrigerate for at least 6 hours.
    8. Heat the oven to 250° F. and place the porchetta on a rack in a roasting pan. Cook in the center of the oven for 1 ½h. Then turn the oven up to 400° for 15 to 20 minutes to crisp the top of the tenderloin.
    9. Remove from the oven and serve with fresh vegetables of your choice.
    Porchetta Recipe

    Porchetta Recipe

    Spicy pork, gently roasted for tender inside and a perfectly crispy outer layer: a versatile dinner that goes well with almost any side dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 hrs
    Cook Time 2 hrs
    Total Time 8 hrs
    Course Main Course
    Cuisine Italian
    Servings 6 people
    Calories 116 kcal

    Ingredients
      

    • 1-2 lb. pork tenderloin
    • 2 tbsp. fresh parsley chopped
    • 2 tbsp. fresh rosemary
    • Coconut oil
    • Cooking twine

    Ingredients for the rub

    • 1 tsp. dried rosemary toasted
    • 2 tsp. dried fennel seeds toasted and crushed
    • 2 tsp. chili flakes
    • 1 tsp. freshly ground black pepper
    • 2 garlic cloves minced
    • Zest of 1 lemon
    • 2 tbsp. sea salt optional

    Instructions
     

    • In a small bowl, combine all the ingredients for the rub.
      1 tsp. dried rosemary, 2 tsp. dried fennel seeds, 2 tsp. chili flakes, 1 tsp. freshly ground black pepper, 2 garlic cloves, Zest of 1 lemon, 2 tbsp. sea salt
    • Butterfly the pork tenderloin (see instructions here if you don’t know how). You can use a rolling pin on the meat to make it thinner and easier to roll up afterward.
      1-2 lb. pork tenderloin
    • Sprinkle the inside of the pork with the rub, and rub it all over. Don’t use it all, though you’ll need some of the rubs later.
    • Mix the parsley and the rosemary together and sprinkle them on top of the loin as well.
      2 tbsp. fresh parsley, 2 tbsp. fresh rosemary
    • Tightly roll the pork tenderloin and tie it with cooking twine.
      Cooking twine
    • Rub the outside of the loin with the coconut oil and the rest of the rub.
      Coconut oil
    • Place the meat in a covered dish and refrigerate for at least 6 hours.
    • Heat the oven to 250° F. and place the porchetta on a rack in a roasting pan. Cook in the center of the oven for 1 ½h. Then turn the oven up to 400° for 15 to 20 minutes to crisp the top of the tenderloin.
    • Remove from the oven and serve with fresh vegetables of your choice.

    Nutrition

    Calories: 116kcalCarbohydrates: 4gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 49mgSodium: 1982mgPotassium: 440mgFiber: 3gSugar: 0.2gVitamin A: 1080IUVitamin C: 9mgCalcium: 69mgIron: 2mg
    Keyword porchetta, pork
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Pork Recipes, Paleo Recipes Tagged With: cooking: oven, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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