I had never heard of Porchetta before I found the recipe in Nigella's Fresh cookbook. It's a boneless pork roast flattened and rolled up with herbs and spices and baked in a low oven for hours. This peticular recipe calls for Onions, garlic, rosemary, fennel seeds, cloves and olive oil.
We had two pork tenderloin instead of a boneless pork shoulder as stated in the recipe but we made it work. Jim flattened out the tenderloin and spread on the onion/herb mixture. These were some unusual flavors for us with the fennel and cloves but it all worked together so well.
We had to improvise when rolling up the roast. We had no butchers string to roll it up so we used our wooden skewers instead.
Look at how it turned out! Isn't it gorgeous? And the taste....it was totally amazing! Jim and I couldn't stop nibbling on the crust. In fact you can see the nibble Jim took of the top!
Ready to assemble!
Classic porchetta sandwich with provolone served with my own Califlower Salad.
This is on my list of recipes to try. Looks amazing. I saw Jamie Oliver do one on his Jamie's Italy show and it was huge as it was for a big party. Looked delish.
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