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Porchetta Recipe
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5 from 1 vote

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.
Course Main Course
Cuisine Italian
Keyword porchetta, pork
Prep Time 6 hours
Cook Time 2 hours
Total Time 8 hours
Servings 6 people
Calories 116kcal
Cost 20

Ingredients

Ingredients for the rub

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: 116kcal | Carbohydrates: 4g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 1982mg | Potassium: 440mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 1080IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg