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.
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/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!