Porchetta Style Roast Pork
Paired with our Doctor's Vineyard Pinot Noir
Traditional Porchetta is made with a whole pig that is deboned, seasoned, tied up and roasted. This is an easy to do at home recipe, perfect for a cold winter night. Beware you do need to marinade this for at least one day to really infuse the pork. Roasted butternut squash and fennel make a great accoutrement for this dish.
10 fresh sage leaves, chopped
2 t fresh thyme, chopped
2 sprigs rosemary, leaves stripped and chopped
3 t lemon zest
1 1/2 T capers, crushed in your hand
6 garlic cloves, thinly sliced
1 tablespoon fennel seeds, toasted until just fragrant
3 lb boneless pork shoulder, butterflied
1/4 c dry white wine
1/3 c chicken stock
salt & pepper to taste
extra virgin olive oil
Mix sage, thyme, rosemary, garlic, lemon zest, fennel seeds and capers together. Open your pork and generously salt and pepper both sides. Spread 3/4 of the herb mixture on the inside of the pork, roll and tie to form a tight roast. Sprinkle remaining herb mixture on the outside of the pork, pour wine and stock over pork and marinade for at least one day.
Preheat oven to 350 degrees.
Drizzle olive oil over pork heat roasting pan on stove over medium high heat, sear the pork on all sides then put in oven and roast for 2 1/2 hours, or until roast is well browned and tender.
Pour a glass of our Doctor's Vineyard Pinot Noir and enjoy!
Recipe by Megan Thomas, Serves 4-6