Porchetta

Delicious porchetta. I came up with this recipe because I love the Fennel and Dill flavors and the tender texture of porchetta. I have done this in the smoker with a full pig and the flavor profile is superb. This is a wonderful meat to serve along side eggs, all a sandwich hit or cold, or as a hot main dish.

Author

David Vito

Prep Time: 02:00

Recipe Time: 06:00

Temperature : 155F / 68.3C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
2. Butterfly pork loin and lay flat with fat cap down
3. Mix all dry ingredients together and course grind in a spice grinder or mortar and pestle
4. Spread 1 Tbsp lard over the meat and sprinkle 1/2 the spice mix over liberally
5. Roll the pork loin up tight with fat cap on the outside
6. Use remaining spice blend to cost the outside of the loin
7. Vacuum sealer the loin and let sit in the fridge at least 2 hrs or overnight
8. Cook for 6 hrs

1. Remove loin from bag retaining any juices
2. Slice thin and heat in the juices or any way you would like