Porchetta Italiana

Name: Porchetta Italiana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps browning sauce; 59 milliliters chopped fresh dill weed; 2 Tbsps chopped fresh rosemary; 6 cloves garlic, minced; 2 Tbsps ground black pepper; 59 milliliters olive oil; 3 kilograms boned pork shoulder with skin intact, butterflied; 59 milliliters red wine; 2 Tbsps salt

Porchettan Italiana might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 393 calories, 41g of protein, and 22g of fat per serving. This recipe serves 8. Head to the store and pick up boned pork shoulder, dill weed, olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.

Ingredients you will need

Salt And Pepper

Dill

Rosemary

Garlic

Wine

Cooking Oil

Dry Seasoning Rub

Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).

Ingredients you will need

Meat

Roll

Equipment you will use

Oven

Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound.

Ingredients you will need

Browning Sauce