Porchetta-Style Roast PorkFeatured by Testarossa Winery in the Pinot Noir Wine Club.
Succulent pork roast marinated overnight for optimum flavor, then roasted to perfection. This juicy and flavorful pork would pair wonderfully with a Testarossa Pinot Noir.Yield: 4 - 6
Prep Time: 35 Minutes
Cook Time: 150 Minutes
• 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!