Porchetta -- Tuscany Rosemary Rubbed Pork Roast

[Tran_Bronstein]

Foodies,

So the weather has finally turned cold and the days have turned short with the outside pitch black at 5:30 PM. Sucks, Man, I hate winter. Thus, we have to move from outdoor BBQ’ing to indoor slow roasting.

May as well make the most of things. I decided to warm up with a Porchetta aka a Tuscan Rosemary Rubbed Pork Roast. Pretty straightforward, the key here is in the rub ingredients. I rubbed a standard 2.5 kg piece of pork loin roast with the following:

2 Tbsp dried rosemary
2 Tbsp dried oregano
1 Tbsp dried sage
2 Tbsp dried garlic
2 Tbsp alderwood smoked sea salt
2 Tbsp chipotle chili powder

Now truthfully, a true porchetta roast actually involves wrapping a large piece of pork belly around a pork tenderloin piece. However, I chose to opt out of that as I am only cooking for myself and went solely with the pork loin.

As you can see by the attached pics, the results came out quite nicely. There was also a rather decent amount of rub infused jus in the pan once the slow roasting was finished which makes for an excellent gravy for the roast.

Love this dish overall. Extremely easy to prepare, simple and straightforward but perfectly complementary flavors. I will probably try smoking this on the BBQ next spring with a wet rub variation using fresh instead of dried herbs. In the meantime, you should all really try making this once at home. It’s simple, economical and very tasty.