Smoked Porchetta Pork Loin
1 (3 pound) boneless, center cut pork loin
1 Tb fresh sage
1 Tb fresh rosemary
1 Tb fresh parsley
2 Tb dried fennel seeds
1 teaspoon red pepper flakes
3 whole garlic cloves, peeled
finely grated zest from 1 fresh lemon
1 Tb kosher salt
1½ tsp fresh ground black pepper
2 Tb olive oil
mild smoking wood chips (like apple, olive, or alder)
Place pork loin on a cutting board. Using a sharp knife, insert a knife into the lower portion of the loin, about a ¾ inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the ¾ inch thickness until the center is reached and the loin can be spread out flat.
In a small food processor, combine all the remaining ingredients EXCEPT the olive oil and process until it mixture is finely ground. Place mixture in a small bowl and add the olive oil. Mix well to form a paste.
Spread the paste mixture evenly all over the inside of the flattened pork loin. Roll up tightly and tie with twine every 2 inches.
Smoke the porchetta pork loin at 225F degrees for approximately 3-4 hours, or until internal temperature registers 145 to 150 degrees.
Remove porchetta to cutting board, tent with foil, and let rest for at least 30 minutes. Slice and enjoy!
**Leftovers may be stored in a covered container in the refrigerator for up to 4 days...or eat all the leftovers in a big kick-ass sandwich on day 2.
An easy smoked version of the classic Italian rolled roast. Made with an inexpensive pork loin and filled with all the traditional flavors of fresh herbs, fennel, and lemon.
Saturday, June 4, 2016 - 9:18am