Recipe Details

Summary

Name: Porchetta

Category: Italian

6 fresh Sage leaves

4 sprigs fresh Rosemary, leaves only

4 cloves garlic, peeled

1 Bay leaf

Salt & freshly ground black pepper

2 Tbs. Olive Oil

3 1/2 Lb. Boneless loin of pork

Salt

4 Tbs. Olive Oil

Chop the herbs, garlic, salt & pepper, either by hand or in a food

processor. Add enough olive oil to make the mixture into a paste.

Untie the pork loin and lay flat, boned (rough) side facing up. Spread

generously with the herb mixture, then sprinkle generously with more freshly

ground black pepper. Re−tie the roast with kitchen twine. You can do this

the evening before you plan to serve the roast, or earlier in the day.

Put the roast in a heavy pot just large enough to accomodate it, and add

just enough water to barely cover it. Add about 1 Tbs. salt to the pot and

bring to the boil, skimming off any scum that rises to the surface.

When the water boils, lower the heat to medium, so it's not boiling, but

bubbling fairly briskly. Cook until the water boils off−−about one hour.

Add enough olive oil to coat the bottom of the pan, and continue cooking

over medium heat and, when the roast develops an nice crust all over, remove

to a warm platter and allow it to rest for approximately fifteen minutes.