Porchetta-Style Pork Loin Roast with Crispy Herb Skin and Fennel

How to Make Porchetta-Style Pork Loin Roast with Crispy Herb Skin and Fennel

1. 1

   Step 1: Score and dry-brine the pork

   Pat the pork skin thoroughly dry with paper towels. Using a very sharp knife, score the skin in parallel lines about 1/2 inch apart (do not cut into the meat). Rub the skin and scored areas with kosher salt and a little black pepper, then place uncovered on a rack in the fridge for at least 2 hours (or overnight) to dry and concentrate flavor.

   For this step

   • 4 lbPork loin with skin (boneless, skin-on)
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
2. 2

   Step 2: Make the herb-fennel paste and season under the skin

   In a mortar and pestle or small food processor, combine garlic, rosemary, sage, crushed fennel seeds, lemon zest and olive oil to form a coarse paste. Gently loosen the skin from the meat with your fingers or a small spoon and spread the herb paste directly onto the meat, avoiding the skin; reserve any remaining paste to rub on the exposed meat ends.

   For this step

   • 4 clove(s)Garlic cloves, peeled
   • 2 tbspFresh rosemary, finely chopped
   • 1 tbspFresh sage, finely chopped
   • 1 tspFennel seeds, lightly crushed
   • 1 tbspLemon zest (from 1 lemon)
   • 2 tbspExtra-virgin olive oil
3. 3

   Step 3: Prepare the fennel bed and position the roast

   Toss the sliced fennel with a drizzle of olive oil, a pinch of salt and pepper, and spread in an even layer on the bottom of a roasting pan or rimmed baking sheet. Set a rack on top of the fennel and place the seasoned pork loin skin-side up on the rack so juices drip onto the fennel as it roasts.

   For this step

   • 2 mediumFennel bulbs, sliced into 1/4-inch wedges (roasting bed)
4. 4

   Step 4: High-heat blast, then lower and slow roast

   Preheat oven to 475°F (245°C). Roast the pork for 25–30 minutes at this high heat to begin crisping the skin. Reduce oven temperature to 325°F (160°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 140–145°F (60–63°C), about 55–65 more minutes for a 4 lb roast (adjust time for size). If the skin isn't fully crisp, turn the broiler on for 2–4 minutes watching closely to avoid burning.
5. 5

   Step 5: Rest the roast

   Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; carryover will raise the internal temperature to the recommended 145–150°F (63–66°C) and juices will redistribute, making slicing easier and juicier.
6. 6

   Step 6: Slice and serve with roasted fennel

   Slice the pork into 1/2-inch thick slices, aiming to showcase the crisp skin and herbly interior. Serve the slices over the roasted fennel and spoon any pan juices over the top. Leftovers are great thinly sliced on sandwiches or tossed into salads.
   

1. Pat the pork skin thoroughly dry with paper towels. Using a very sharp knife, score the skin in parallel lines about 1/2 inch apart (do not cut into the meat). Rub the skin and scored areas with kosher salt and a little black pepper, then place uncovered on a rack in the fridge for at least 2 hours (or overnight) to dry and concentrate flavor.
2. In a mortar and pestle or small food processor, combine garlic, rosemary, sage, crushed fennel seeds, lemon zest and olive oil to form a coarse paste. Gently loosen the skin from the meat with your fingers or a small spoon and spread the herb paste directly onto the meat, avoiding the skin; reserve any remaining paste to rub on the exposed meat ends.
3. Toss the sliced fennel with a drizzle of olive oil, a pinch of salt and pepper, and spread in an even layer on the bottom of a roasting pan or rimmed baking sheet. Set a rack on top of the fennel and place the seasoned pork loin skin-side up on the rack so juices drip onto the fennel as it roasts.
4. Preheat oven to 475°F (245°C). Roast the pork for 25–30 minutes at this high heat to begin crisping the skin. Reduce oven temperature to 325°F (160°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 140–145°F (60–63°C), about 55–65 more minutes for a 4 lb roast (adjust time for size). If the skin isn't fully crisp, turn the broiler on for 2–4 minutes watching closely to avoid burning.
5. Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; carryover will raise the internal temperature to the recommended 145–150°F (63–66°C) and juices will redistribute, making slicing easier and juicier.
6. Slice the pork into 1/2-inch thick slices, aiming to showcase the crisp skin and herbly interior. Serve the slices over the roasted fennel and spoon any pan juices over the top. Leftovers are great thinly sliced on sandwiches or tossed into salads.