This Porchetta Roast recipe is an easy smoked version of the classic rolled Italian roast pork. Made with an inexpensive pork loin and filled with all the traditional flavors of fresh herbs, fennel, and lemon.
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. Check out all the recipes below after my post and get yo grill on!
A Porchetta Roast for the BBQ
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 to smoke, J and I 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 tasty smoked porchetta pork loin.
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.
What is Porchetta?
The history of porchetta originated in Central Italy, where a whole pig is deboned, filled on the inside with a stuffing made of it’s own chopped up offal (organ meats), fresh herbs, and spices. It’s then rolled up and cooked it in an underground pit.
Today’s 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 recipe is a pretty healthy alternative to the original, since it’s made with a leaner pork loin and doesn’t have all that 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.
Leftover also make THE BEST porchetta sandwich in the world!!! Just thinly slice up the meat and put inside a fresh, crusty roll. No lettuce, no tomatoes, no condiments, just meat and bread.
What to serve with porchetta
- Mediterranean Farro Salad
- Homemade French Bread
- Lyonnaise Potatoes
- Mexican Street Corn Potato Salad
- Sriracha Roasted Broccoli
Don’t forget to check over all the summer lovin’ recipes from the Great Blogger Barbecue below and hope you all enjoy this Smoked Porchetta Roast Pork Loin recipe too! Happy grilling!
This Porchetta Roast recipe 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.
- 3 pounds center cut pork loin, boneless
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 2 tablespoon dried fennel seeds
- 1 teaspoon red pepper flakes
- 3 whole garlic cloves, peeled
- finely grated zest from 1 fresh lemon
- 1 tablespoon kosher salt
- 1 1/2 teaspoon fresh ground black pepper
- 2 tablespoon 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 3/4 inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the 3/4 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/107C degrees for approximately 3-4 hours, or until internal temperature registers 145F/63C to 150F/66C 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.
- Fry leftover pork slices in a skillet for a delish breakfast or lunch!
Cocktails and Drinks
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