Oven-Roasted Porchetta (Pork with Herbs and Garlic) - Edible Nashville

Name: Oven-Roasted Porchetta (Pork with Herbs and Garlic) - Edible Nashville
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; ground black pepper; 2 tablespoons grated lemon zest; 2 tablespoons olive oil; ½ cup dry white wine; ½. cup chicken stock

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.

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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
ground black pepper
2 tablespoons grated lemon zest
2 tablespoons olive oil
½ cup dry white wine
½. cup chicken stock