A thick and juicy porchetta roast will be the main attraction at any special occasion! This easy baked pork is flavored with herbs and prosciutto to give it extreme flavor!
I am proud to have partnered with The Ohio Pork Council to bring you this recipe.
I know Easter is going to be a little different this year. Our Easter meal may not have all the family we would like to see around our table. But the Easter Bunny will still come and we will still celebrate everything about Easter.
I am planning on serving my family this simple porchetta recipe. It is juicy and flavorful and doesn’t require too many ingredients!
What Is Porchetta?
Porchetta is an Italian style boneless pork roast. It is often stuffed with garlic, herbs and is slow-roasted.
This version of porchetta takes the prep time and roast time and cuts it in half without sacrificing any flavor!
Which Cut Is Used for Porchetta?
If you want to be traditional, then you would wrap pork belly around a pork loin roast. I did not know if I could find pork belly, therefore, I just used the pork loin and used the prosciutto to replace the fatty and crispy exterior.
What Do You Need For This Porchetta Recipe?
-2 ½ lb pork loin roast
-4-6 cloves garlic
-Dried herbs such as thyme, rosemary, fennel, oregano, and salt
How Do You Make This Porchetta Roast?
Preheat the oven to 350 degrees.
In a bowl, combine your dried herbs and the olive oil; stir.
With a small knife, make small slits into the pork loin. Insert your garlic cloves into each of those slits. Doing this will help intensify the garlic flavor throughout the roast.
Carefully spoon or rub the herb mixture over the top of the roast.
Arrange prosciutto slices (overlapping) over the top of the roast, making sure to cover the roast completely.
Place the roast in a baking dish and bake for about 20 minutes per pound in a 350-degree oven. The best way to test for doneness, however, is with a meat thermometer. The pork is done when an internal temperature registers 145 degrees.
Allow the pork to rest for a few minutes before serving.
Recipe Tips and Substitutions
- You can use your favorite herbs in this recipe. I kept with the thyme and the fennel because these are traditional porchetta ingredients, but it is OK to use what you have in your pantry.
- If you want to add minced garlic to your herb mix then please do!
- If you cannot find prosciutto, bacon can be used instead.
- If you do not want to use a pork loin, pork tenderloin can be a good substitute. Make sure you reduce the roasting time to account for the smaller piece of protein.
- Make sure you have a good meat thermometer, it really is the best way to test for doneness with any cut of meat.
Can Porchetta Be Made In Advance?
Absolutely! This roast lends itself perfectly for advance prep. Prepare the recipe as directed up to the roasting. Instead, cover the pork the foil and refrigerate until needed.
When ready, allow the pork to come to room temperature while the oven is preheating, then bake as directed.
Can I Freeze This Porchetta?
Yes, you can freeze this roast. Once the pork has cooled completely, wrap it in aluminum foil (making sure nothing is exposed) and freeze the pork for a month.
Allow the pork to thaw in the refrigerator when needed.
What To Serve With This Pork Roast?
More Roasted Pork Recipes:
- 2 ½ lb pork loin roast
- 4-6 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried fennel
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 3 tablespoons Olive Oil
- 4-6 slices Prosciutto
- Preheat the oven to 350 degrees.
- In a bowl, combine your dried herbs and the olive oil and stir.
- With a small knife, make small slits into the pork loin. Insert your garlic cloves into each of those slits.
- Carefully spoon or rub the herb mixture over the top of the roast.
- Arrange prosciutto slices (overlapping) over the top of the roast, making sure to cover the roast completely.
- Place the roast in a baking dish and bake for about 20 minutes per pound.
- The pork is done when an internal temperature registers 145 degrees.
- Allow the pork to rest for a few minutes before serving.
The best way to test for doneness, however, is with a meat thermometer.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 242Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 86mgSodium 514mgCarbohydrates 1gFiber 0gSugar 0gProtein 29g