Porchetta… mmm, salty, savory, mouthwatering, totally bad for you, Porchetta. This is one of my absolute favorite meals to cook, and to eat!
Many believe Porchetta was created in the 12th or 13th century in Ariccia, Italy, a town outside of Rome. Porchetta is such a diverse dish all over the world, it’s either a pork tenderloin or shoulder marinated in garlic, fennel, rosemary, etc. depending on your mood. Whether it’s a Roman fig stuffed tenderloin or Asian inspired, it has so many versions. The version I’m showing you today always knocks the socks off everyone in my family.
This Porchetta isn’t traditional, by any means really- but it is so good. I covered the tenderloin in olive oil, minced garlic, rosemary, salt and pepper then wrapped it in slices of home cured and smoked pork belly. The flavor of everything together in a bite is immeasurable.
Here’s what you’ll need
Smoked Pork Belly-
- 1/2 cup brown sugar
- 1/2 cup real salt (we love Redmond’s real salt!)
- 1 tablespoon black pepper
- 2 lb pork belly
Mix together brown sugar and salt in a bowl, then add black pepper.
Take the bacon cure mix and cover the pork belly all over. In a plastic bag, removing as much air as possible. Let sit in refrigerator for 8 days.
Every 2 days, turn the pork belly over to make sure the juices go to both sides of the meat and is equally cured.
After 8 days, remove the pork belly from fridge.
When ready to cook, start the smoker on ‘SMOKE’ with the lid open until a fire is established, 4-5 mins.
Pour a layer of ice in a jelly roll pan, place a rack on top of the ice, then place the pork belly on top of the rack. The ice will help the pork belly to not get too hot while smoking. Place both the pan with the ice and rack with pork belly directly on the grill grate. Smoke the pork belly for 2-3 hours, or until 150F.
After smoking the pork, wrap the bacon, wrap the bacon in plastic wrap, then place in freezer for 30 mins to 1 hour, or until the bacon is nearly frozen and the meat is firm. This makes cutting easier.
Cut the bacon to desired thickness.
- 4 garlic cloves, minced
- 6 rosemary sprigs
- 1 1/2 teaspoons real salt
- 4 tablespoons olive oil
- Black pepper
- 1- 1 1/2 lb pork tenderloin
- 4 slices bacon
Preheat oven to 425F.
Strip of 3 rosemary leaves and finely chop leaves.
Mix minced garlic, rosemary, salt, and 2 tablespoons olive oil and season with pepper.
Rub garlic mixture all over pork, if you can do this a day ahead, do it!
Scatter remaining rosemary sprigs on a baking sheet and set tenderloin on top. Wrap bacon slices around tenderloin, tucking on on the bottom to keep bacon in place.
Drizzle remaining olive oil all over tenderloin.
Roast for 30-40 minutes, or until a thermometer reaches 145F. Transfer to a cutting board and let sit at least 10 minutes before slicing.