Traditional porchetta is slow-roasted pork seasoned with herbs under a layer of crackling (crispy skin and fat). Prosciutto is a lower-fat alternative to crackling that doesn’t sacrifice taste. For best results, refrigerate the raw herbed roast overnight to let the flavours meld.
HANDS-ON TIME
25 minutes
TOTAL TIME
3 hours
MAKES
8 to 10 servings
INGREDIENTS
¼ cup chopped fresh parsley
1 tbsp each chopped fresh rosemary and fresh sage
3 cloves garlic, pressed or grated
2 tsp Dijon mustard
1 tsp fennel seeds, crushed
1 tsp grated lemon zest
½ tsp pepper
pinch each salt and
crushed hot pepper flakes
1 tbsp olive oil
1 boneless pork loin centre roast (about 1.125 kg) 4 slices prosciutto (55 g)
DIRECTIONS
In bowl, combine parsley, rosemary, sage, garlic, mustard, fennel seeds, lemon zest, pepper, salt and hot pepper flakes; stir in oil. Spread all over pork. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to
24 hours.)
Overlapping slices, arrange prosciutto over top of pork. With kitchen string, tie pork in 5 or 6 places to secure. Transfer to roasting pan.
Place foil drip pan over 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue. Heat remaining burner(s) to medium. Place pork in roasting pan on grill over drip pan; close lid and grill until juices run
clear when pork is pierced and instant-read thermometer inserted in centre reads 160°F (71°C), about 1½ hours.
Transfer pork to cutting board; cover loosely with foil and let rest for 10 minutes before cutting into ½-inch (1 cm) thick slices.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 201 cal, 27 g pro, 9 g total
fat (3 g sat. fat), 1 g carb, trace fibre, 66 mg chol, 191 mg sodium, 372 mg potassium.
% RDI: 1% calcium, 6% iron, 2% vit A, 5% vit C, 2% folate.
VARIATION
PORCHETTA-STYLE OVEN PORK ROAST
Place pork on rack in roasting pan; pour in ½ cup water. Roast in 350°F (180°C) oven until instant-read thermometer inserted in centre reads 160°F (71°C), 1½ to 1¾ hours.
TIP FROM THE TEST KITCHEN
Porchetta leftovers make a great sandwich filling. Slice and pile on sourdough bread with a smear of Dijon mustard and your favourite sandwich toppers.
