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Author Notes: An easy smoked version of the classic Italian rolled roast. Made with an inexpensive pork loin and filled with all the traditional flavors of fresh herbs, fennel, and lemon. —Karrie / Tasty Ever After
- 3 pounds boneless, center cut pork loin
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 2 tablespoons dried fennel seeds
- 1 teaspoon red pepper flakes
- 3 whole garlic cloves, peeled
- finely grated zest from 1 fresh lemon
- 1 tablespoon kosher salt
- 1 1/2 teaspoons fresh ground black pepper
- 2 tablespoons olive oil
- mild smoking wood chips (like apple, olive, or alder)
- Place pork loin on a cutting board. Using a sharp knife, insert a knife into the lower portion of the loin, about a ¾ inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the ¾ inch thickness until the center is reached and the loin can be spread out flat.
- In a small food processor, combine all the remaining ingredients EXCEPT the olive oil and process until it mixture is finely ground. Place mixture in a small bowl and add the olive oil. Mix well to form a paste. Spread the paste mixture evenly all over the inside of the flattened pork loin. Roll up tightly and tie with twine every 2 inches.
- Smoke the porchetta pork loin at 225F degrees for approximately 3-4 hours, or until internal temperature registers 145 to 150 degrees.
- Remove porchetta to cutting board, tent with foil, and let rest for at least 30 minutes. Slice and enjoy!
- **Leftovers may be stored in a covered container in the refrigerator for up to 4 days...or eat all the leftovers in a big kick-ass sandwich on day 2