Porchetta-Style Roast Pork

Featured by Testarossa Winery in the Pinot Noir Wine Club.

Ingredients

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

Instructions

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!



Recommended Pairings

Vaughn Duffy

2013 Pinot Noir
90 Points
$48.00 $40.00 x 2

Tantara

2011 Pinot Noir
92 Points
$55.00 $46.00 x 2

Whetstone

2013 Pinot Noir
91 Points
$50.00 $40.00 x 2

Domaine Debray

2013 Pinot Noir
Exclusive Import
$55.00 $42.00 x 2

Sojourn

2014 Pinot Noir
95 points
FEATURED
$59.00 $49.00 x 1

Ryan Cochrane

2013 Pinot Noir
91 Points
$43.00 $36.00 x 2

Lucie

2013 Pinot Noir
93 Points
$60.00 $49.00 x 2