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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Armandino's Herb-Rubbed Porchetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions