Rustic Porchetta - Italian Pork Roast

Four to six servings

Porchetta in Italy is wrapped in its herb flavoring for at least a day or two before cooking, and a day’s rest in this recipe probably will intensify the flavor. It will be, however, well flavored after sitting at room temperature for two hours.

ingredients

3 – 3 1/2 pound boneless pork shoulder butt, trimmed of excess fat
3 cloves garlic, chopped
1 bunch fresh sage
6 sprigs of rosemary, leaves removed from stems
6-8oz sliced mushrooms, sauted in a small amount of butter and oil until soft and browned
1 medium onion, quartered
1/2 bunch celery, 1/2c chopped, other left as stalks1/2 cup extra virgin olive oil, divided
2 tbsp butter
3 teaspoons coarse kosher or sea salt
2 teaspoons whole pepper corns
2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
Juice of 1/2 lemon
1/4 cup white wine
3/4 cups chicken stock, white wine or water

directions

1
Slice into the pork loin, jelly roll style to make a 1“ thick layer of meat about 8” x16".
2
In 2 tbsp butter and 1/4 c olive oil, saute mushrooms, onione and chopped celery until mushrooms are browned and vegatables are translucent.
3
Grind the pepper corns, salt,coriander seeds and fennel seeds in a spice grinder or mortar and pestle until slightly coarse. Chop herbs and mix with garlic. Mix herb mixture with ground spices in a small bowl and add lemon juice, 1/4 cup white wine and 1/4c olive oil; stir to mix in the liquids.
4
Spread mix over the roast, roll up starting with the short edge and tie meat together in five or six places with kitchen twine. Rub extra mix over the surface of the roast, cover with plastic wrap and refrigerate overnight (remove from refrigerator 2 hours before cooking) or leave at room temperature for two hours.
5
Preheat the oven to 400 degrees. You may choose to, as in Italy, to add cubed potatoes to cook in the hot fat which drips from the porchetta; put onion quarters and celery stalks in with this roast as a base or rack on bottom of pan.
6
Place the roast into the oven, ater 30 minutes reduce temp to 350 and continue to cook for additional 90 minutes or until the internal temperature is 160 degrees. Remove the roast and vegetables from the pan and let rest under foil for 20 – 25 minutes.
7
Pour fat from the roasting pan, place it over medium heat and deglaze with 1/2 cup chicken stock, water or white wine, along with any juice from the roast.
8
Slice the roast into 1" slices and serve with the pan juices and vegetables or with fresh bread as a rustic sandwich.