Porketta -From Scratch
December 03, 2015
Categories: Comfort Food, Dinner, Main Dish, Pork, Pork Roast, Italian, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Roast, Diabetic, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Spring more
"Porketta is an Italian pork roast with a wee bit of heat from the black pepper and lovely sweet and refreshing flavors from the fennel and dill. It is actually very easy to make. It is awesome right out of the oven served warm with your favorite side or refrigerated and thinly sliced and used as lunch meat."
- Serving Size: 1 (308.9 g)
- Calories 859.3
- Total Fat - 64.8 g
- Saturated Fat - 23.2 g
- Cholesterol - 175.3 mg
- Sodium - 3641.2 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.7 g
- Sugars - 0.1 g
- Protein - 62.8 g
- Calcium - 52.3 mg
- Iron - 3.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 1.9 mg
Grind the fennel seeds, dill weed, pepper, salt, rosemary, garlic powder, onion powder, lemon pepper and anise seed with a mortar and pestle; set aside.
Remove the bone, skin and thick fat from the pork roast while keeping a thin layer of fat on the roast.
Butterfly the roast and pound to 1 inch thick; rub the spice mixture all over both sides the roast.
Process the garlic cloves through a garlic press and spread over the flattened roast.
Roll into a thick roulade and tie with butcher’s twine.
Place the roast in a roast pan, add about 1/4 inch of water to the bottom of pan and cover.
Cook in a preheated 375 degree Fahrenheit oven for 2 hours.
Tips & Variations
No special items needed.