Italian Porchetta Recipe
Italian porchetta is a juicy, herb rubbed pork roast packed with garlic, fennel, and herbs. It’s an impressive yet easy main dish for family dinners, holidays, or special occasions.
Italian porchetta is an Italian style roast pork recipe full of fennel, garlic, lemon pepper, and a blend of herbs.
It’s the perfect choice when you want something special for Sunday dinner, a holiday like Easter, or entertaining but don’t want to do anything complicated so you can enjoy the meal worry free.
And let’s talk about the leftovers.
They are magical and just as good- or better!- the next day, making for delicious sandwiches or using again in other weeknight meals.
Even my leftover hating family doesn’t mind digging into a juicy porketta sandwich the next day!
Ingredients
To make this you’ll need:
- Pork loin– A 3 to 4 pound boneless pork loin.
- Seasoning– Fennel seed, lemon pepper seasoning, garlic powder, dill seed (not dill weed), dried oregano, and onion powder
How to Make
Italian porketta is so easy to make
Just whisk together all the seasonings in a bowl to combine them.
Then coat the roast in the seasoning mixture on all sides, pressing the spices in as needed so they stick to the pork loin.
Put the coated roast in a baking dish and bake at 350° for 60-75 minutes or until it reaches an internal temperature of 145°.
Take it out of the oven and let it rest for a full 10-15 minutes.
Slice, serve warm, and enjoy!
Serving Suggestions
This dish is a lovely centerpiece for any meal and pairs very well with:
- broccoli rabe
- roasted potatoes
- mashed potatoes
- white bean salad
- fennel salad
- Italian salsa verde made from parsley, capers, anchovies, garlic, lemon, and olive oil
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the porchetta in a roasting dish tented with foil in a 300° oven for 15 minutes or until warmed through.
Tips and Tricks
- Use a meat thermometer to make sure the pork is done. Keep in mind the pork’s internal temperature will continue to rise after you take it out of the oven.
- Make sure to let the meat rest so the juices get a chance to redistribute and the proteins relax.
- Don’t confuse dill seed with dill weed. The two spices taste different and will change the taste of your roast.
Other Easy Roasts
Italian porchetta is a delicious and easy centerpiece for any occasion from a holiday meal to a weeknight where you want something a little special.
Make it and enjoy!
Looking for other easy roasts?
Try these:
- Pumpkin Butter Roasted Pork Tenderloin
- Slow Cooker Dill Pickle Pot Roast
- Meatball Pot Roast
- Marinated Bottom Round Roast
- Slow Cooker Pot Roast With Vegetables
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Italian Porchetta Recipe
Ingredients
- 3-4 lb boneless pork loin
- 1 tbsp fennel seed
- 1 tsp lemon pepper seasoning
- 1/4 tsp garlic powder
- 3 tbsp dill seed NOT to be confused with dill weed
- 1/2 tsp dried oregano
- 1/4 tsp onion powder
Instructions
- Add all of the ingredients, except the pork loin, to a bowl and whisk them together until evenly combined.1 tbsp fennel seed, 1 tsp lemon pepper seasoning, 1/4 tsp garlic powder, 3 tbsp dill seed, 1/2 tsp dried oregano, 1/4 tsp onion powder
- Coat the roast in the seasoning mixture on all sides, pressing in as needed to adhere in an even coating.3-4 lb boneless pork loin
- Transfer the coated roast to a baking dish and bake at 350° for 60-75 minutes.
- Remove the roast from the oven and let it rest for a full 10-15 minutes.
- Slice, serve warm, and enjoy!
Notes
- Use a meat thermometer to make sure the pork is done. Keep in mind the pork's internal temperature will continue to rise after you take it out of the oven.
- Make sure to let the meat rest so the juices get a chance to redistribute and the proteins relax.
- Don't confuse dill seed with dill weed. The two spices taste different and will change the taste of your roast.
Nutrition
