From Gail Norton and Matthew Altizer
Some pork producers, like Spragg’s, have started offering a porchetta cut where the pork loin is left with the skin intact. If you can’t get this cut, use a boneless pork loin.
- 1 5-lb. pork loin with skin on
- 1 T. capers, coarsely chopped
- 6 large sage leaves, chopped
- 2 sprigs rosemary, finely chopped
- zest of 1 orange
- 1 t. chile flakes
- 1 T. fennel pollen
- 2 t. freshly ground pepper
- sea salt (1/2 t. per pound of meat)
If you’re using the porchetta cut, it will come rolled up and tied. Untie the pork and cut in-between the meat and the attached skin so that you can run the herb paste into the meat and under the skin. Combine the remaining ingredients in a bowl and rub the herb paste into the meat. Tie up the pork, wrap it in plastic wrap and let it marinate overnight and up to two days in the fridge.
Preheat oven to 325°F. Bring the pork out of the fridge an hour before you’re ready to roast it. Bringing the meat to room temperature ensures that it cooks evenly. Place the pork on a parchment lined baking sheet and roast it for 2 1/2 – 3 hours, basting it periodically until it reaches an internal temperature of 145°F. Let the pork rest for 30 minutes before carving. There will be leftovers for sandwiches – yum! Serves 4 to 6.