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“Porchetta, light of my life, fire of my tenderloins.  My sin, my soul.  Porchetta: the tip of the tongue taking a trip of three steps down the palate to tap, at three, on the teeth.  Por-che-tta.

She was Pork, plain Pork, in the morning, standing 6 pounds 14 ounces in one sock.  She was a Picnic Roast in the store.  She was Arrosto di Maile in my refrigerator.  She was a Bone in Shoulder Roast on the dotted line.  But in my oven she was always Porchetta.”

*Sorry, I’m a horrible, sick, plagiaristic person, but my love of pork knows no bounds.  Thank you to Mr. Nabokov for the inspiration.*

Porchetta is truly a thing of glory.  In the Italian tradition, it’s a large section of skin-on pork (sometimes even the whole pig) stuffed with garlic, rosemary and slow roasted.  When it’s cooked, you can slice off portions for any purpose; porchetta sandwiches are supposed to be truly amazing, but unfortunately I never got to try any in my travels.  However, I am quite fond of the many rosemary and garlic flavored roasts I had the pleasure of consuming in Tuscany; they’re most often served very thinly sliced with the pan drippings, that way a little meat feeds a big Italian family.  🙂


I got a 7 lb. pork roast for $.99 per pound at my local grocery store.  I de-boned it and sectioned it into two roast sized chunks and a few portions of stew sized chunks, which went into the freezer.  Two steps forward, one step backwards as far as clearing out the freezer goes!

Porchetta –served with tri-colore risotto (just a basic risotto with red and green bell peppers and some feta cheese)

Serves 4-6 – as a main course costs only approx $.60 per serving!


  • 2-3 lb pork roast, any cut you like ($2.50)
  • salt and black pepper, to taste
  • 4 cloves garlic
  • 3 sprigs rosemary
  • 2 Tbs olive oil
  • 3/4 cup white wine ($.25)

Preheat the oven to 350 F.  If your pork roast has bones, remove them and set aside.  Cut apart the roast and score the inside.  (You can also ask the butcher to do this for you, you paid for the meat, and butcher services are free, just be sure to ask for the bone!)

Finely dice the garlic and rosemary together till they’re almost a paste.  Season the inside and outside with salt and pepper then smear the inside with the garlic and rosemary mix.


Next, roll up the roast with the scored, garlic and rosemary side inward take about a yard or two or kitchen twine and tie up the roast into a tidy and even bundle.


Heat the olive oil in a dutch oven or other oven safe pan over medium high heat.  Sear the roast on all sides.  Pour in the white wine and if you have a pork bone, put it under the roast.  Put the roast into the oven and baste every 15 minutes.  Roast until the pork is at least 145 F internal temperature, anywhere from 30 minutes to an hour and a half depending on the size of your roast.


Let the roast rest for 15 minutes before removing the twine and thinly slicing it.  Reduce the pan juices for a quick pan sauce.  Buon apetitto!