Smokin Monkey Posted August 3, 2017 Share Posted August 3, 2017 Porchetta Ingridients 1.2kG Pork Loin 1 Pork TenderLoin 150g Sausage Meat 1 Box of Stuffing Mix 1 Lemon Fresh Herbs, Rosemary Mint Parsley Basil Rapeseed Oil Directions Set smoker up to 120'C (250'F) indirect cooking, I used a mix fruit Wood Pellet for the smoke. Cut the Pork Loin to 25mm thick, imagine un-rolling a Swiss Roll, this is what you are looking for. Chop all the herbs and zest the Lemon, add a little Rapeseed oil and mix. Make the Stuffing as per pack instructions but add the Sausage meat. Assemble the Porchetta, lay the herbs on first, then a layer of Stufing, then sit the Pork Tenderloin on top. Roll the Porchetta like a Swiss Roll and tie with butchers string to hold shape. Cook indirectly for three hours. Then raise the temperature to 135'C (275'F) cook for about one hour, until IT 76'C. Mixture of fresh herbs and Lemon. Herbs chopped and lemon zest chopped. Stuffing made and spread on top of herbs. Pork Tenderloin placed on top. Pork rolled up like a Swiss Roll, and tied with string. Nice colour after cooking period. Porchetta of Pork Loin. Back to The Smokin Monkey Cook Book Quote Link to comment Share on other sites More sharing options...
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