Porchetta (Italian Rolled Pork Loin) with SUPER Crispy Crackling

Italians do it best. pizza, pasta, and even pork! A traditional way to cook a pork loin in Italy is called porchetta.

The pork loin is stuffed with delicious ingredients like garlic, onion, fennel, parmesan, and bay leaves.

It is then rolled and roasted until the skin is SUPER crispy!

When you cut into it, it is juicy and bursting with Italian flavors, Bellissimo!

It can be a bit tricky so make sure you follow all the instructions below.

my porchetta in the pan after being roasted

Step 1: Make Your Stuffing

Using a motor and pestle, combine the garlic, pepper, salt, fennel seeds. Fry off your onions and bread. Combine all ingredients in a bowl with the parmesan

Step 2: Give Your Loin a Rub and Stuff!

Place your pork loin skin side down. Give it a good season with salt and pepper. Place the stuffing all over the loin and roll the pork up. Secure it with butcher twine. Then score the skin and give it a good rub with olive oil.

Step 3: Place Carrots and Preheat Oven

Preheat the oven to 230°C or 470°F. Place carrot in a roasting dish and sit the rolled loin on top of the carrots. Add 400mls of wine and 400 mls of water to the bottom of the pan.

prochetta raw been rolled and stuffed about to go into oven to roast

Step 4: Roast Away!

Place in the oven and cook for 25 minutes, then reduce the temperature to 170°C or 340°F and leave it to cook for 3.5 – 4.5 hours or until the meat feels tender. Allow it to rest for at least 30 minutes, then slice and serve.

my porchetta in the pan after being roasted

Porchetta (Italian Rolled Pork Loin)

An Italian classic! This rolled pork loin is stuffed with delicious Italian flavors and then roasted to perfection
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: main
Cuisine: Barbecue, dinner
Servings: 8 people
Calories: 455kcal
Author: Charlie
Cost: 15

Equipment

  • Oven

Ingredients

  • 8 lbs Pork Loin
  • 2 whole brown onions
  • 8 cloves garlic
  • 3 tbsp olive oil
  • 2 tablespoon fennel seeds
  • 1 handful bunch of sage
  • 1 handful bunch of rosemary
  • 200 grams Parmesan cheese
  • 300 grams breadcrumbs
  • 6 whole carrots
  • 300 mls white wine
  • 300 mls water

Instructions

  • Using a motor and pestle, combine the garlic, pepper, salt, fennel seeds. Fry off your onions and bread. Combine all ingredients in a bowl with the parmesan
  • Place your pork loin skin side down. Give it a good season with salt and pepper. Place the stuffing all over the loin and roll the pork up. Secure it with butcher twine. Then score the skin and give it a good rub with olive oil.
  • Preheat the oven to 230°C or 470°F. Place carrot in a roasting dish and sit the rolled loin on top of the carrots. Add 400mls of wine and 400 mls of water to the bottom of the pan.
  • Place in the oven and cook for 25 minutes, then reduce the temperature to 170°C or 340°F and leave it to cook for 3.5 - 4.5 hours or until the meat feels tender.
  • Allow it to rest for at least 30 minutes, then slice and serve.

Want to try my Mediterranean stuffed pork loin? With feta, spinach, and wrapped in bacon, this rivals my porchetta!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

Hungry For More?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating