Oven-Roasted Porchetta (Pork with Herbs and Garlic) - Edible Nashville
ediblenashville.ediblecommunities.com
This Italian roast pork takes full advantage of Spring’s fresh green herbs, which are whirled up into a paste then slathered over the pork.
Ingredients
- 1 (4-pound) boneless pork butt or pork shoulder roast (not pork loin), rolled and tied
- 2 shallots, quartered
- 6 garlic cloves, peeled
- ⅔ cup firmly packed fresh sage leaves
- ⅔ cup firmly packed fresh rosemary leaves
- ½ cup firmly packed fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- Salt and ground black pepper
- 2 tablespoons grated lemon zest
- 2 tablespoons olive oil
- ½ cup dry white wine
- ½. cup chicken stock
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