How to make a Mini “Porchetta”

Video Description

This is a special recipe for me, as it brings back great memories of my father who always made porchetta, for all special occasions and everybody always looked forward to it. Although this recipe is not for the whole pork, it’s a mini version and every bit as tasty – delicious. One of my signature dishes Mini “Porchetta” PREP: 15 MINUTES COOK TIME: 20 – 30 MINS/LB SERVES: 8 – 10 Ingredients: • 2 pork tenderloins • 2 pork belly sections (about the same length as the tenderloins) • ¼ cup extra virgin olive oil • ¼ tsp sage • ½ tsp thyme • 1 TBSP chopped rosemary • 2 cloves of minced garlic (or 1 TBSP) • Salt to taste (I use ½ tsp salt per pound of meat) (1/2 tsp per 454 grams of meat) • Sweet paprika to taste • Roasted garlic and pepper spice, to taste (this is optional) • 2 – 3 potatoes • 1 small onion, cut into quarters Note: you will need some butchers twine (or equivalent) to tie this porchetta Process: • Preheat oven to 325 degrees F (163 C) • In a bowl, add the extra virgin olive oil, sage, thyme, rosemary and garlic, mix to incorporate – set aside • Sprinkle salt to taste all around each piece of meat (1/2 tsp per pound is good for me) • Now brush your olive oil mixture all over each piece of meat – brush the front, back and sides. • Sprinkle paprika (to taste) (just a light coating is fine) all over each piece of meat • Sprinkle roasted garlic and pepper spice to taste (if using) • Place 1 pork belly skin side down on a counter, then place both tenderloins on top, then place the other pork belly on top of the tenderloins (skin sides up) • With butchers’ twine, tie all pieces together, just as you would a roast, so they are all secure. • In a large Dutch oven (or equivalent), brush a bit of olive oil and place the porchetta on top • Remove the skin from the potatoes and cut into wedges, and place wedges all around the sides of the porchetta • Cut the onion into quarters and place them also beside the porchetta • If you have a meat thermometer, insert it now, place lid on top of the Dutch oven and place in oven • Cook until the internal temperature reaches 180 deg. F (83 C) • Remove the porchetta and place on a platter – tent it with aluminum foil and let rest 20 – 30 minutes • Slice and enjoy