Source:

Chuck's Collection

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

A porchetta is a whole pig, approximately 45 pounds or a little less. This recipe is for part of a pig.