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.
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