Smoked Porchetta Pork Loin

• Meat

  • 1 (3 pound boneless, center cut pork loin, boneless center cut

• Produce

  • 3 Garlic cloves, whole
  • 1 Lemon, zest from fresh
  • 1 tbsp Parsley, fresh
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Sage, fresh

• Baking & Spices

  • 1 1/2 tsp Black pepper, fresh ground
  • 2 tbsp Fennel seeds, dried
  • 1 tbsp Kosher salt
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • mild smoking wood chips (like apple, olive, or alder

Found on tastyeverafter.com

Description

Ingredients

• 1 (3 pound) boneless, center cut pork loin
• 1 Tb fresh sage
• 1 Tb fresh rosemary
• 1 Tb fresh parsley
• 2 Tb dried fennel seeds
• 1 teaspoon red pepper flakes
• 3 whole garlic cloves, peeled
• finely grated zest from 1 fresh lemon
• 1 Tb kosher salt
• 1½ tsp fresh ground black pepper
• 2 Tb olive oil
• mild smoking wood chips (like apple, olive, or alder)

Directions

• Place pork loin on a cutting board. Using a sharp knife, insert a knife into the lower portion of the loin, about a ¾ inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the ¾ inch thickness until the center is reached and the loin can be spread out flat.
• In a small food processor, combine all the remaining ingredients EXCEPT the olive oil and process until it mixture is finely ground. Place mixture in a small bowl and add the olive oil. Mix well to form a paste.
• Spread the paste mixture evenly all over the inside of the flattened pork loin. Roll up tightly and tie with twine every 2 inches.
• Smoke the porchetta pork loin at 225F degrees for approximately 3-4 hours, or until internal temperature registers 145 to 150 degrees.
• Remove porchetta to cutting board, tent with foil, and let rest for at least 30 minutes. Slice and enjoy!
• **Leftovers may be stored in a covered container in the refrigerator for up to 4 days...or eat all the leftovers in a big kick-ass sandwich on day 2.