Roast Porcelet Porchetta with Garlic & Herbs
D'Artagnan | Yield: Serves 12
You don’t need to be a professional chef to make a beautiful porchetta. That said, it does take some basic knife skills and a little patience. Our succulent, milk-fed porcelet stays moist while garlic and fresh herbs enhance the clean, pork flavor. Take your time to blister the skin evenly for best results.
- 1 Porcelet Loin
- Kosher salt and freshly ground black pepper
- 12 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 tablespoons olive oil
- Debone the porcelet loin: Lay the loin skin-down on a work surface and using a sharp boning knife, remove the tenderloin. Running the knife alongside the backbone, gently pull and separate the tenderloin; trim excess fat and silverskin. Reserve. Stand the porcelet on end so the ribs are vertical, facing up. Run your knife alongside the bones in between the ribs and eye meat. Continue to separate the meat, following the contour of the bones, until the loin is completely free of the bones. Remove any small pieces of the shoulder blade bone at the butt end, if needed. Using your fingers, feel all over the loin, trimming any stray bone fragments, if needed. Trim excess connective tissue and loose fat. Reserve bones and trim for another use.
- Preheat oven to 300 degrees F.
- With the skin side down, season the porcelet liberally with salt and pepper. In a small bowl, stir together garlic, herbs, and olive oil. Rub paste evenly all over the meat. Place the reserved tenderloin in the center of the loin where the meat is slightly thinner, to even out. Starting at long end, roll the porcelet into a tight log shape and secure with butcher’s string at 1” intervals. Using a sharp paring knife, score the rind all the way around the log in 1” intervals, in between the string, being careful to only cut through skin and fat, not the meat. (The porcelet can be made ahead up to this point, if desired. Cover the porchetta and refrigerate up to 24 hours. Remove from the refrigerator an hour before you’re ready to cook to take the chill off.) Season outside of the porchetta with salt and pepper.
- Place the porchetta on a rack in a roasting pan. Roast until an instant-read thermometer inserted into the center registers 140 degrees F. Remove from the oven, rest for 20 minutes.
- Preheat broiler to high. Place the porchetta on a clean, rimmed baking sheet lined with foil. Broil until the rind is blistered and bubbly, rotating the pan as needed to prevent burning. Remove porchetta from oven and rest for an additional 15 minutes. Using a serrated knife cut porchetta into 1” slices. Serve.