A porchetta is traditionally a pork loin wrapped in a pork belly, and infused with fresh herbs. The traditional way is delicious, but it is not ideal for a weekday meal. For a normal weekday dinner, I like to keep it simple with easy to find ingredients. And this is where the family dinner porchetta recipe comes in. I decided to come up with a porchetta inspired pork roast that is moist, full of flavor and uses ingredients that are in my pantry. And this pork roast is definitely all that and a bag of chips! Well not a bag of chips. But a girl can dream (I have an unusual love for chips).
This family dinner porchetta is great served with roasted cauliflower, salad, any side potato dish (like a bag of chips, haha). And any leftovers you have make the most delicious sandwiches. You can definitely just serve these as sandwiches for supper as well – that is how I traditionally would eat porchetta. (I also have an unusual love for sandwiches. But my waistline does not love eating all of that bread anymore).
So if you are looking for an impressive, yet delicious, meal to serve your family you have come to the right place. My family loves it and I hope that yours will too!
Porchetta Inspired Pork Roast
- 3 lb Pork Roast (with a fat cap)
- 3 cloves Garlic, minced
- 1 Tbsp Kosher Salt
- ½ Tbsp Dried Rosemary
- 1 tsp Ground Sage
- 1 tsp Italian Seasoning
- ½ tsp Fresh Ground Pepper
- ½ tsp Chili Flakes
- 2 Tbsp Dijon Mustard
- 1 Tbsp Extra Virgin Olive Oil
- 3-4 Tbsp Butter
- Take your roast and cut the roast like a book along the side, ensuring that you do not cut all the way through, cut 3-4 slices of ½".
- Mix the minced garlic, salt, rosemary, sage, italian seasoning, pepper, chili flakes, dijon mustard and olive oil in a small bowl.
- Rub this paste all over the roast – including each of the inside slices.
- Spread 1 Tbsp of butter in each layer.
- Tie the roast with kitchen twine; 2-3 times.
- Cover and chill until ready to cook. Chill overnight for maximum flavor.
- Preheat oven to 325°F.
- Heat 1-2 Tbsp of olive oil over medium-high heat in an oven safe pan (skillet recommended).
- Place the roast fat side up in the skillet and place in the oven.
- Roast for 45 minutes.
- Decrease the oven temperature to 300°F.
- Remove the roast from the oven and flip. Return to the oven for another 45 minutes, or until the internal temperature is 145°F.
- Remove the roast from the oven and flip again.
- Set the oven to broil at 500°F.
- Return roast to the oven for about 3 minutes or until the top is browned and crisp.
- Place the roast on a cutting board and tent with foil, allowing it to rest for about 10 minutes.
- Slice and serve!
“Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit.”