At FarmStore Market, we love seeing the delicious meals our customers create with our products! Today, we're excited to share a beautiful homemade porchetta recipe from our customer, Fabio Caporuscio.
This Italian-inspired roast features a tender pork tenderloin wrapped in a flavourful 4 kg pork belly, generously seasoned with aromatic herbs, garlic, and spices. Slowly roasted until beautifully golden and tender, this porchetta makes an impressive centrepiece for family dinners, celebrations, and special occasions.
Fabio was kind enough to share his recipe and photos with us, and we're delighted to feature his creation on our blog!
Ingredients
For one large porchetta (approximately 12–16 servings):
Pat the pork belly and tenderloin dry with paper towels.
Lay the pork belly flat on a clean work surface, with the inside facing up. Make sure it is spread evenly so it can be rolled around the tenderloin.
2. Prepare the Herb Seasoning
In a bowl, combine the rosemary, thyme, parsley, garlic powder, onion powder, basil, celery salt, black pepper, salt, and freshly minced garlic.
Mix well to distribute all the herbs and spices evenly.
3. Season and Assemble
Spread the herb and garlic mixture evenly over the inside of the pork belly.
Place the pork tenderloin lengthwise in the centre of the pork belly.
Carefully roll the pork belly tightly around the tenderloin, making sure the filling stays in place.
4. Tie the Porchetta
Using kitchen twine, tie the rolled pork securely at regular intervals, approximately every 1–1½ inches. This helps the porchetta maintain its shape during roasting.
Brush the outside with olive oil.
For an even better result, refrigerate the tied roast uncovered for several hours or overnight before cooking. This helps dry the exterior.
5. Roast in the Oven
Preheat the oven to 350°F (175°C).
Place the porchetta on a roasting rack inside a roasting pan, with the seam facing down.
Roast uncovered. For a large porchetta made with 4 kg of pork belly and pork tenderloin in the centre, allow approximately 3–4½ hours, depending on the thickness and shape of the roast.
Use a meat thermometer to check the internal temperature in the thickest part of the tenderloin. The pork must reach at least 145°F (63°C), followed by a minimum 3-minute rest, for food safety.
6. Rest and Slice
Once cooked, remove the porchetta from the oven and let it rest for approximately 15–20 minutes.
Carefully remove the kitchen twine and slice into thick rounds. Each slice will reveal the beautiful layers of tender pork, seasoned herbs, and juicy pork tenderloin in the centre.
7. Serve and Enjoy!
Serve warm with roasted potatoes, seasonal vegetables, or your favourite side dishes.
This homemade porchetta is perfect for sharing with family and friends!