Porchetta-Style Roast PorkFeatured by Testarossa Winery in the Pinot Noir Wine Club.
10 fresh sage leaves, chopped
2 tsp. fresh thyme, chopped
2 sprigs rosemary, leaves stripped & chopped
3 tsp. lemon zest
1 1/2 Tbs. fennel seeds, toasted
3 lbs. boneless pork shoulder, butterflied
1/4 cup dry white wine
1/3 cup 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 1 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 the roast is well browned and tender. Serve with a glass of Testarossa Pinot Noir and enjoy!