Ah, Porchetta. Could anything be better than this Italian classic? Here at Rainshadow we use an entire de-boned pork side from the shoulder to the end of the loin, and then fill it with sage, fennel, garlic, salt, and pepper before rolling it up. It’s one of our very favorite things, and we hope you’ll love it as much as we do. Once you’ve picked up your porchetta, your only job is to cook it, serve it, and enjoy it!
Cooking directions:
- Remove the porchetta from the refrigerator two hours prior to cooking. This will allow the meat to come to room temperature, helping it cook evenly.
- Preheat an oven to 400 degrees°F.
- Place the porchetta on a roasting rack in a roasting pan or on a sheet tray lined with foil. Make sure to use a rimmed baking tray as the porchetta will loose quite a bit of fat as it cooks. Roast the porchetta at 400°F until the skin starts to turn golden brown (about 30-60 minutes).
- Once the skin begins to brown, turn the oven down to 325°F and continue to roast until the center of the porchetta reaches 150°- 160°F.
- The trickiest part of cooking your porchetta at home is removing it from the oven. PLEASE be very cautious as you do so! We recommend sliding the oven rack out part way and removing the roast from the pan (and onto a cool baking tray or plate) before removing the roasting pan.
- Once the porchetta has been removed, remove the roasting pan from the oven and set aside to cool. Please be very careful as the fat in the pan is very hot. Let the rendered fat cool in the pan, and throw away or save for future use.
- Cover the porchetta with foil and rest for at least 20 - 30 minutes before serving. If you would like to keep it warm for longer, place a kitchen towel over the foil.
Please note, that unlike a normal pork loin roast, porchetta should be cooked all the way through, so you need not stress about over cooking like you would another cut of meat.
ENJOY!