Porchetta-Style Roast Pork

Featured by Testarossa Winery in the Pinot Noir Wine Club.
Porchetta-Style Roast Pork


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!

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