Porchetta

Ingredients for 6

• 2 lb. Boneless pork loin

• 1 Tbsp Fennel seed

• 1 Tbsp garlic powder

• 2 tsp Dill

• 2 tsp Oregano

• 1 tsp Salt

• 1 tsp Pepper

• 2 Tbsp Lard

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.

• Step 2

  Butterfly pork loin and lay flat with fat cap down

• Step 3

  Mix all dry ingredients together and course grind in a spice grinder or mortar and pestle

• Step 4

  Spread 1 Tbsp lard over the meat and sprinkle 1/2 the spice mix over liberally

• Step 5

  Roll the pork loin up tight with fat cap on the outside

• Step 6

  Use remaining spice blend to cost the outside of the loin

• Step 7

  Vacuum sealer the loin and let sit in the fridge at least 2 hrs or overnight

• Step 8

  Cook for 6 hrs

• Step 0

  Remove loin from bag retaining any juices

• Step 1

  Slice thin and heat in the juices or any way you would like

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