Oven-Roasted Porchetta
Oven-Roasted Porchetta Ingredients • 1 (4-lb.) boneless pork butt or shoulder, rolled and tied • ⅔ cup fresh sage • ½ cup leeks, chopped • 6 garlic cloves,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.usa.sassoregale.com.
Cooking tools:
- Blender
- Carving knife
- Baster
- Microplane
- Butcher's twine
- Oven
- Stove
- Skillet
- Refrigerator
- Plastic wrap
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 (4-lb.) boneless pork butt or shoulder, rolled and tied
- ⅔ cup fresh sage
- ½ cup leeks, chopped
- 6 garlic cloves, peeled
- ½ cup fresh Italian parsley
- ⅔ cup fresh rosemary
- 1 tbsp. fresh thyme
- ½ fennel bulb, quartered
- ½ tsp. crushed red pepper flakes
- Salt
- pepper
- 2 tbsp. grated lemon zest
- 2 tbsp. olive oil
- ½ cup Sassoregale Vermentino
- ½ cup chicken stock
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