Porchetta Abruzzese

 

 

 

 

 

 

 

 

 

 

 

 

Hebrews 4:13

[13] And no creature is hidden from his sight, but all are naked and exposed to the eyes of him to whom we must give account.

Based on a Cook's Country recipe

2 t orange zest

1 T sugar sprinkle over segments 

Orange segments, peel first then cut

Fresh Spice rub

1 T toasted fennel seeds

1 T chopped fresh sage

1 T chopped fresh rosemary 

1 t red pepper flakes

1 t black peppercorns 

Grind 

Place rub in zest

Add 5 T roasted garlic and 2 T kosher salt

Stir

1 lb Pork Tenderloin butterfly add 1 t kosher salt to slit

Pork belly 10in x 12 in 1-1/2 thick, flattened for even surface

Put slits in skin side

Cross cut 1 in on meat side

Massage rub in

Add segments down middle

Add Tenderloin on top, tuck in skinny end

Roll seam side down

Tie 1inch intervals 

Coat outside skin with 5 t kosher salt to promote crispy skin

Refrigerate for 24 hrs uncovered

Place rack in rimmed baking pan 

Cook to 190 degrees at 325 degrees 4 - 4-1/2 hours on bottom middle rack

Turn oven up to 450 degrees 

Change to clean pan

Cook for 5-15 minutes to crisp skin

Cool 30 minutes 

Remove 1 string at a time and cut in 1 inch slices

Fresh herb sauce

3 c Parsley 

1 c Mint leaves

1/2 c olive oil

3 t white wine vinegar 

1 T. Garlic 

2 T capers

1/2 t salt

Pulse 8 times