Armandino's Herb-Rubbed Porchetta Recipe

Name: Armandino's Herb-Rubbed Porchetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons dried rosemary; 2 tablespoons dried lavender; 10 garlic cloves, peeled; 1/2 cup plus 2 tablespoons extra-virgin olive oil; One 1-pound pork tenderloin; Kosher salt; Pepper; One 5-pound, skin-on meaty pork belly (about 1 1/2 inches thick); 4 carrots, cut into 1/2 -inch pieces; 2 medium onions, cut into 1/2-inch pieces; 1 medium fennel bulb, cored and cut into 1/2-inch pieces, 2 tablespoons fronds chopped and reserved; 1 1/2 cups dry Marsala wine

Servings: persons

3 tablespoons dried rosemary
2 tablespoons dried lavender
10 garlic cloves, peeled
1/2 cup plus 2 tablespoons extra-virgin olive oil
One 1-pound pork tenderloin
Kosher salt
Pepper
One 5-pound, skin-on meaty pork belly (about 1 1/2 inches thick)
4 carrots, cut into 1/2 -inch pieces
2 medium onions, cut into 1/2-inch pieces
1 medium fennel bulb, cored and cut into 1/2-inch pieces, 2 tablespoons fronds chopped and reserved
1 1/2 cups dry Marsala wine

1
Preheat the oven to 350.
2
In a blender, combine the rosemary and lavender with 6 of the garlic cloves and 1/2 cup of the olive oil; puree until smooth.
3
Season the tenderloin with salt and pepper.
4
Make 4 evenly spaced 1-inch-deep slits in the tenderloin and insert the remaining 4 garlic cloves.
5
Rub 2 tablespoons of the herb oil over the tenderloin.
6
Place the pork belly skin side down on a work surface, season with salt and pepper and rub with the remaining herb oil.
7
Place the pork tenderloin on top of the pork belly and roll the belly tightly around the tenderloin.
8
Tie with kitchen twine at 1-inch intervals.
9
Rub the remaining 2 tablespoons of olive oil all over the outside of the pork belly.
10
Combine the carrots, onions, fennel pieces and Marsala in a large roasting pan.
11
Top with the pork and roast for 2 1/2 to 3 hours, basting occasionally, until the skin is deeply golden and crispy and an instant-read thermometer inserted in the thickest part of the pork registers 150.
12
Transfer the pork to a cutting board and let rest for 20 minutes.
13
Stir the fennel fronds into the vegetables.
14
Using a serrated knife, slice the porchetta crosswise about 1 inch thick and serve with the vegetables.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons dried rosemary, 2 tablespoons dried lavender, 10 garlic cloves, peeled, 1/2 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Armandino's Herb-Rubbed Porchetta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Armandino's Herb-Rubbed Porchetta

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