Classic Porchetta Arista
Seasoned with fresh lemon zest and the savory, herbaceous Tutto Porchetta spice blend, this classic pork loin roast dish is an excellent reason to gather around the dinner table with friends and family.
4-rib, skin-on pork loin roast, preferably from the shoulder end, butterflied and scored
Grated zest of 1 large lemon
Fine sea salt
3 to 4 Tbsp Tutto Porchetta
2 Tbsp olive oil
Coarse sea salt
Prep and season the roast. Fold the ribs away from the center of the loin, opening it up like a book. Season the meat and ribs both inside and out, with the Tutto Porchetta, lemon zest and fine sea salt but leave the skin unseasoned for now.
Using butcher’s twine, tie the ribs and loin center together again. Wrap your roast in butcher paper or plastic wrap and refrigerate for one to three days. The longer it sits, the more the seasonings will permeate throughout the roast.
Preheat your oven to 400°F.
Place your porchetta into a roasting pan fitted with a rack. Rub its skin with olive oil and sprinkle with the coarse sea salt.
Roast for 30-40 minutes, or until the skin has become golden brown and crispy then lower the temperature of the oven to 300°F and cook until a thermometer inserted into the center of the loin registers 140°F. This can take anywhere from 1 ½ to 2 hours altogether, depending on the thickness of your roast. When the roast is finished, remove it from the oven and allow it to rest for at least 30 minutes before carving.
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits and Other Meaty Goods is available for purchase here: