Porchetta alla Marchigiana

Ingredients

• 1 boneless pork loin (about 2 kg / 4.4 lbs) 1 boneless pork loin (about 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 teaspoon black pepper 1 teaspoon black pepper
• Zest of 1 lemon Zest of 1 lemon
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Butterfly the pork loin by making a lengthwise cut down the center, without cutting all the way through.
3. 3.
   In a small bowl, combine the minced garlic, chopped rosemary, fennel seeds, black pepper, lemon zest, and salt.
4. 4.
   Spread the herb mixture evenly over the inside of the pork loin.
5. 5.
   Roll up the pork loin tightly and tie it securely with kitchen twine at regular intervals.
6. 6.
   Place the rolled pork loin on a roasting rack set inside a roasting pan.
7. 7.
   Roast the porchetta in the preheated oven for about 3 hours, or until the internal temperature reaches 65°C (150°F).
8. 8.
   Increase the oven temperature to 220°C (430°F) and continue roasting for an additional 20-30 minutes, or until the skin is crispy and golden.
9. 9.
   Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing.
10. 10.
    Slice the porchetta into thick slices and serve.

Treat your ingredients with care...

• Pork loin — Choose a well-marbled pork loin for the best flavor and juiciness. Ask your butcher to butterfly it for you if you're not comfortable doing it yourself.

Tips & Tricks

• For an extra layer of flavor, marinate the pork loin with the herb mixture overnight in the refrigerator before rolling and roasting.
• To achieve a perfectly crispy skin, pat the pork loin dry with paper towels before applying the herb mixture.
• If you prefer a stronger fennel flavor, lightly toast the fennel seeds in a dry pan before grinding them.

Serving advice

Serve the Porchetta alla Marchigiana with a side of roasted potatoes and a fresh arugula salad. It pairs wonderfully with a glass of full-bodied red wine.

Presentation advice

Arrange the sliced porchetta on a platter, showcasing the beautiful spiral of seasoned meat and crispy skin. Garnish with sprigs of fresh rosemary for an elegant touch.