Roast Pork Loin Porchetta-Style

Preparation info
  • Serves


    • Difficulty


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By David Tanis

Published 2008

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Choose good-quality, non-factory-farmed pork, on the bone or boneless, as you prefer. What’s important is to have a nice layer of fat; ask the butcher not to remove too much. If you live in an area where fennel grows wild, collect a few feathery fronds. Otherwise use the fronds from cultivated fennel.


  • A 6-pound pork loin roast with a ¼-inch fat cover
  • 6 garlic cloves, sliced</


Turn the pork roast upside down and insert the garlic slices into the loose flesh. Sprinkle the roast with the fennel seeds and black pepper. Season the meat generously with salt and drizzle a little olive oil over it. Strip the leaves from a rosemary sprig or two, chop them roughly, and sprinkle them over the pork. Massage the seasoning into the roast.

Line a roasting pan with rosemary