Better Cuisine: Slow Roasted Loin Porchetta - WFSB 3 Connecticut

Better Cuisine: Slow Roasted Loin Porchetta

Prudence Sloane

Slow Roasted Loin Porchetta

The roast is done on a low heat (275 degrees) which helps keep it moist and you don't have to


4 lb loin Porchetta

1 teaspoon salt

1 teaspoon canola or olive oil

Optional Italian Gravy:

1 onion, cut into 8th (skin can be left on)

1 carrot, diced into ½" rounds

4 cloves garlic

3 2" sprigs rosemary

1 pound pork bones

1 cup chicken stock

½ cup white wine

1 ½ teaspoons fresh lemon juice

salt to taste


If possible let the Porchetta come to room temperature (1-2 hours, but no longer than 2 hours.) Slash the top, every ¼" through the tough skin of the pork belly layer of about ½" deep. This will help render some of the fat and make slicing easier. Rub the cuts with salt and oil. Preheat the oven to 450 degrees. Place the Porchetta on a roasting rack in a large roasting pan. Strew the onion, carrot and pork bones in the bottom of the roasting pan. Place an "in the oven" thermometer in the loin piece in the center of the roast. Put the roasting pan in the oven and roast for 10 min at 450 degrees. Add the garlic and ½ cup of the chicken stock. Turn the heat down to 275 degrees. Roast for one hour. Add the white wine to the bottom of the roasting pan and stir the bones and vegetables. Roast for an additional hour. Add the remaining stock if the bottom of the pan is dry and stir the vegetables. Continue roasting for an additional 15 - 30 minutes or until the internal temperature reaches 140 -145 degrees. Any higher and the meat will be dry. It is fine to have a touch of pink in the meat. Remove the roast and cover lightly with aluminum foil. Let rest for 30 min.

In the meantime scrape the bones and vegetables into a saucepan. Barely cover with cold water. Bring to a light simmer. Do not boil or the gravy will be cloudy with fat. Add the rosemary or other herbs and simmer for at least 15 minutes. Strain out the solids and return the gravy to the pan. Degrease by spooning off the fat. Reduce the stock to 1 cup. Add lemon juice and salt to taste. Remove the strings and slice the pork into ½" thick slices. Spoon a little of the gravy over the slices to moisten.

Yields about 8-10 ½" slices