Porchetta
Ingredients
- 6 leaves fresh sage
- 4 sprig fresh rosemary, leaves only
- 4 clove garlic, peeled
- 1 bay leaf bay leaf
- 1 tsp salt and freshly ground black pepper
- 4 tbsp olive oil, divided
- 3 0.5 lb boneless loin of pork
- 1 tbsp salt (for cooking water)
Instructions
- 1
Chop the herbs, garlic, salt, and pepper by hand or in a food processor. Add enough olive oil to make a paste.
- 2
Untie the pork loin and lay flat, boned side facing up. Spread generously with the herb paste, then sprinkle generously with more freshly ground black pepper.
- 3
Re-tie the roast with kitchen twine. This can be done the evening before.
- 4
Put the roast in a heavy pot just large enough to accommodate it. Add just enough water to barely cover it.
- 5
Add about 1 tablespoon salt to the pot and bring to a boil, skimming off any scum.
- 6
Lower heat to medium so it's bubbling briskly. Cook until the water boils off, about 1 hour.
- 7
When the water has evaporated, the roast will begin to fry in its own fat. Turn it and continue cooking until all sides are golden brown.
- 8
Allow to rest 10 minutes before slicing and serving.