Smoked Porchetta Pork Loin is 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. And while you’re here, check out 50 summer cookout recipes from the Great Blogger BBQ!
Summer is right around the corner so you know what that means…BBQing!!! ☀️ I’ve teamed up with a bunch of my fellow bloggers for the Great Blogger Barbecue to bring you 50 fantastic recipes that are perfect for summer. So check out all the recipes below after my post and get yo grill on!
The weather is finally starting to clear up in New Hampshire with the cold rainy days disappearing and the sunny skies opening up. The first chance at a perfectly sunny day, J was chomping at the bit to get outside and start a smokin’. We went a little overboard and did a smorgasbord of meats, including a whole chicken, a whole jerked pork shoulder, lamb ribs, pork ribs, and this wonderfully tasty porchetta pork roast. Usually when making porchetta at home, I use skin-on pork belly on the outside of the pork loin and roast it in the oven. The result is a wonderfully crispy, crunchy skin that a traditional Italian porchetta is known for, but I couldn’t find a big enough pork belly at any of the local farms so I had to improvise using a pork lion roast with a beautiful fat cap on top. I also decided to smoke it, instead of the typical cooking method of oven roasting it. After all, smoked meat is always better, right?
The history of porchetta originated in Central Italy and consists of a whole pig being deboned, filled on the inside with a stuffing made of it’s own chopped up offal (organ meats), fresh herbs, and spices, then rolled up and cooked it in an underground pit. The modern interpretation of porchetta uses a boneless pork loin with the attached skin-on pork belly and stuffing the inside with lots of fresh herbs, lemon rind, dried fennel seeds, and other seasonings. Also, instead of digging a large hole in the backyard, the pork is just roasted in the oven. Not as much fun as they had in ancient Italian times, but it’s just as good ?
This smoked porchetta pork loin is a pretty healthy alternative to the original, since it doesn’t have all the fat associated with a pork belly rolled around it. It’s made with fresh, all-natural ingredients and there’s no flour or sugar added so it’s definitely classified as clean eating.
Now for the good stuff! Here’s 50 summer lovin’ recipes from the Great Blogger Barbecue so click on those links and get grillin’ ?
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
- 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.