Porchetta and Porchetta Rub

Name: Porchetta and Porchetta Rub
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 14 to 16 servings
Ingredients: 2 ounces chopped fresh rosemary; 2 ounces chopped fresh sage; 2 ounces chopped fresh thyme; 1/2 cup chopped garlic; 1/4 cup salt; 1 teaspoon ground black pepper; 2 lemons, zested; 1/2 pork saddle (7 to 10 pounds; loin and belly still attached with skin on), de-boned, cleaned and butterflied

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Level: Easy

Total: 3 hr 5 min
Active: 30 min

Yield: 14 to 16 servings

Level: Easy

Total: 3 hr 5 min
Active: 30 min

Yield: 14 to 16 servings

Ingredients

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2 ounces chopped fresh rosemary

2 ounces chopped fresh sage

2 ounces chopped fresh thyme

1/2 cup chopped garlic

1/4 cup salt

1 teaspoon ground black pepper

2 lemons, zested

1/2 pork saddle (7 to 10 pounds; loin and belly still attached with skin on), de-boned, cleaned and butterflied

Directions

Special equipment:

kitchen twine

Preheat the oven to 450 degrees F (220 degrees C).
In a small bowl, mix the rosemary, sage, thyme, garlic, salt, pepper and lemon zest to create a paste. Spread the paste evenly over the surface of the pork, including inside the cavity. Tie the saddle tightly together with kitchen twine. Place the pork on a roasting rack in a roasting pan. Roast until the skin is blistered and crunchy, 10 to 15 minutes. Lower the oven to 285 degrees F.
Roast the pork until the internal temperature of the loin reaches 143 degrees F, 1 to 2 hours. Remove from the oven and let rest on the counter at room temperature for 20 minutes. For an additional crunch, remove the skin, then roast in a baking pan in a 350 degree F oven until the fat has fully rendered out, 30 to 45 minutes. Slice the pork into thin slices and serve with your choice of sides. Enjoy!