Porchetta with Herb-Roasted Potatoes

Ingredients

• 1.5 kg (3.3 lbs) boneless pork loin with belly attached 1.5 kg (3.3 lbs) boneless pork loin with belly attached
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fennel seeds, crushed 1 tablespoon fennel seeds, crushed
• 1 tablespoon black pepper, coarsely ground 1 tablespoon black pepper, coarsely ground
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons salt 2 teaspoons salt
• 1.5 kg (3.3 lbs) potatoes, cut into wedges 1.5 kg (3.3 lbs) potatoes, cut into wedges
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, crushed fennel seeds, black pepper, olive oil, and salt to create a flavorful paste.
3. 3.
   Place the pork loin on a cutting board, skin side down. Spread the herb and spice paste evenly over the meat.
4. 4.
   Roll the pork loin tightly, securing it with kitchen twine at regular intervals to maintain its shape.
5. 5.
   Place the rolled pork loin on a roasting rack set inside a roasting pan. Roast in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 65°C (150°F).
6. 6.
   While the pork is roasting, prepare the herb-roasted potatoes. In a large bowl, toss the potato wedges with olive oil, chopped thyme, chopped parsley, salt, and pepper.
7. 7.
   Spread the seasoned potato wedges on a baking sheet and roast in the oven for approximately 40-45 minutes, or until golden brown and crispy.
8. 8.
   Once the pork is cooked, remove it from the oven and let it rest for 15 minutes before slicing.
9. 9.
   Slice the Porchetta into thin slices and serve with the herb-roasted potatoes.

Treat your ingredients with care...

• Pork loin — Choose a well-marbled pork loin for a juicier and more flavorful Porchetta.
• Fennel seeds — Toasting the fennel seeds before crushing them will enhance their aroma and flavor.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the best results in achieving crispy roasted potatoes.

Tips & Tricks

• For an extra crispy skin, increase the oven temperature to 220°C (425°F) for the last 15 minutes of roasting.
• Letting the Porchetta rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the Porchetta with a side of tangy apple sauce or a fresh arugula salad for a refreshing contrast.

Serving advice

Serve the sliced Porchetta on a platter, garnished with fresh rosemary sprigs and accompanied by the herb-roasted potatoes. This dish pairs well with a glass of Italian red wine.

Presentation advice

Arrange the sliced Porchetta in an overlapping pattern on the platter, showcasing the layers of succulent meat and crispy crackling. Place the herb-roasted potatoes around the Porchetta, adding a pop of color with a sprinkle of fresh parsley.