Mini Porchetta

Porchetta (pronounced por-ket-a) is an Italian pork roast normally made with the shoulder . I have used a smaller pork loin perfect for a quick dinner during the week with plenty left over for thin sliced sandwiches the next day. You can also wrap the loin in bacon or pancetta but, I like to coat the fat cap with lots of salt and pepper which will crisp it up to make a pork crackling crust. It is moist and delicious and cooks in 1-1 1/2 hours. I have served it with a plum chutney and some roasted vegetables. You know you want to eat this!


You will need:

• 2 pound pork loin
• 1 tbsp chopped fresh rosemary
• 4-5 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cloves garlic- chopped fine
• 1 tsp herbs de Provence

• 2 apples
• 1 onion
• 3 tbsp olive oil
• 1/2 cup red or white wine
• 1-2 potatoes

Plum Chutney

• 4 plums partially peeled and chopped fine
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1/2 onion chopped fine
• 3 cloves garlic- chopped fine
• 2 tbsp apple cider vinegar or sherry vinegar
• salt/pepper

Step 1: remove the mesh if your pork comes with one. 

Step 2: butterfly the pork so that you can stuff it with herbs and oil.

Step 3: mix all the fresh herbs, dry herbs, garlic and oil. Be generous! you can add twice as much stuffing if you like . Put some of the mixture on the outside of the roast as well.

Step 4: roll up your roast and normally I would tie it with kitchen twine but, I just moved and couldn't find the twine so I left it untied and it was fine. I like to put the roast in a Ziploc bag and leave it to marinade in the fridge for at least 24 hours.

Step 5: take out your pork and add lots of salt and pepper to the fat. Use more than you think you should. The salt will make the fat get crispy.

Step 6: take all your ingredients for your chutney and add to a pot. Cook for 15 minutes until soft. You can keep it chunky or I like to blend it for a second so make it a bit smoother. 

Step 7: Toss in some potatoes, an apple and an onion. Add a bit of water and some wine to the bottom of the roasting pan. Roast in the oven at 375 degrees F for 1- 1 1/2 hours.

 Let rest at least 15 minutes before slicing.

 I also make a bit of gravy out of the pan drippings along with some water. I cook on the stove to scrape off all the browned bits baked on the pan and then strain . It is a small amount but, makes a nice drizzle.

 If you have leftovers chill and then you can slice thin for great sandwiches.