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
boneless, center cut pork loin
dried fennel seeds
red pepper flakes
whole garlic cloves, peeled
finely grated zest from 1 fresh lemon
1 1/2 teaspoons
fresh ground black pepper
mild smoking wood chips (like apple, olive, or alder)
In This Recipe
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