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Porchetta - Porchetta Loin of Pork
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Chuck's Collection


  • 5 fresh sage leaves
  • 3 sprigs rosemary, leaves only
  • 3 cloves peeled garlic or to taste
  • 1 bay leaf
  • salt and pepper
  • 3 lbs (1.4 kg). or larger pork tenderloin
  • olive oil
  • Chop the herbs, add garlic salt and pepper.
  • Add olive oil to make into a paste.
  • Spread the pork generously with the herb mixture and sprinkle with ground pepper.
  • Place in a small pot and barely cover with water.
  • Add 2 tsp (10 ml) salt to the pot and bring to a boil.
  • Skim any scum that comes to the surface.
  • Lower heat and cook until the water is gone.
  • Pour in olive oil to cover bottom of pan and cook roast until it developes a crust all over.
  • Remove from pan and allow to set 20 minutes before slicing.
A porchetta is a whole pig, approximately 45 pounds or a little less. This recipe is for part of a pig.

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