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Porchetta


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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.

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Mixture of fresh herbs and Lemon.

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Herbs chopped and lemon zest chopped.

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Stuffing made and spread on top of herbs.

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Pork Tenderloin placed on top.

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Pork rolled up like a Swiss Roll, and tied with string.

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Nice colour after cooking period.

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Porchetta of Pork Loin.

 

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