Pork Roast in the Style of Porchetta

Instructions

1. 1

   To prepare the pork roast in the style of porchetta, start by removing the tendons with a sharp knife. Slide the knife between the meat and the translucent white part, being careful not to cut into the muscle. This removes the toughest part of the meat. Set the pork tenderloin aside and finely chop the rosemary.

2. 2

   In a small bowl, add a pinch of salt and stir with a spoon to combine. Spread the salt and rosemary evenly over the pork rind.

3. 3

   Place the pork tenderloin in the center and carefully wrap it with the pork rind 8 so that the meat is completely covered.

4. 4

   At this point, you need to tie the roast with kitchen twine. Wrap the twine around the roast lengthwise, tying the ends. Leave a longer piece of twine. Tie a knot at one end near the top to secure the base. Continue tying knots like loops to keep the rind and meat firmly together.

5. 5

   Finally, wrap the roast again around the tenderloin, passing the twine along the top and securing it with a knot. Brush the entire roast with a little extra virgin olive oil.

6. 6

   Place the roast on a baking sheet lined with parchment paper. Bake in a preheated oven at 190° in static mode for 1.5 hours (using a convection oven is not recommended, as the meat may dry out too much). To ensure the roast is cooked through, use a meat thermometer and insert it into the center of the tenderloin. The optimal internal temperature should be 69°. Your pork roast in the style of porchetta is ready to be untied as you slice it! Enjoy!