Porchetta | Tuscan Roasted Pork

Porchetta, roasted pork, is considered the ultimate street food in Italy; its hot, juicy slices, with a crackling crispy outer layer stuffed inside a crusty roll, is one of my favorite things to have at open markets and festivals. I recreate my memories of Italy’s iconic pork recipe by butterflying a pork loin, stuffing it, and then wrapping it with pancetta slices to get that crispy outer layer. This classic dish transports me to the Italian country vineyards of Centanni in Marche. Enjoy a chilled glass of Centanni Pecorino wine with this savory, juicy, delicious slice of heaven.

Receipt Date: September 14, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2-3 pounds Pork Loin Roast, butterflied

6 ounces of Pancetta, sliced thinly

5 Garlic Cloves, peeled

1/2 cup White Wine

6 Shallots, halved, skin on

1 tablespoon Fennel Seeds, toasted

1 tablespoon Fresh Thyme, stem removed

1 tablespoon Fresh Rosemary, stem removed

1 tablespoon Fresh Sage

1 tablespoon Fresh Italian Parsley, stem removed

1 tablespoon EVOO, plus more to drizzle over roast and shallots once in roasting pan

Pinch of Red Chili Pepper Flakes

Pinch of Sea Salt and Pepper, to taste


Preheat oven to 400 degrees. Liberally sprinkle sea salt and pepper on both sides of the pork. Create an herb paste by processing in a food processor the garlic, thyme, rosemary, sage, parsley, one tablespoon EVOO, and a pinch of sea salt, red chili pepper flakes, and black pepper. Rub the paste all over one side of the pork. Sprinkle the toasted fennel seeds evenly over the paste. Roll the loin up like a jelly roll. Place the rolled pork seam side down and wrap it with the pancetta slices. Once completely encrusted with sliced pancetta, tie up the loin with some cooking twine. Transfer to a large roasting pan. Toss in the shallots, sprinkle with the white wine, and drizzle the roast and shallots liberally with EVOO. Add a couple of sprigs of rosemary and place into the oven. Roast the pork for about 45 minutes to an hour, or until a meat thermometer reaches 160 degrees. Let the roast rest on a cutting board with an aluminum foil tent. Drain the juices into a saute pan over medium heat. Carefully remove the skins from the roasted shallots and add them to the juices. Saute the shallots and the juices until the juices thicken. In the meantime, slice the loin and transfer it to a platter. Spoon the shallot sauce over the pork slices and serve immediately.

Amy’s Favorite Pairing


$40.00 750 ml

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