Porchetta (But make it easy!)

We call this one "Weeknight Porchetta" because from start to finish it only takes about 45 minutes, but it will taste like you spent all day!

Ingredients:

1 Berkshire Pork Loin

3 Cloves Garlic (Minced)

1 Bunch Chopped Fresh Herbs (Oregano, Rosemary, Basil, Sage)

3 tbsp EVOO

10 thin slices of Lardo Iberico

1 tbsp Salt

1/2 Meyer Lemon, Juiced

1/2 tbsp Ground Fennel Seed

1/2 tsp Ground Black Pepper

Butchers Twine

Assembly:

First take your Pork Tenderloin and even it out by cutting off the skinny tip so that the entire thing is roughly the same diameter from end to end. Take the tip that you cut off and mince it, mixing it with the chopped herbs, evoo, minced garlic, meyer lemon juice, salt, fennel and black pepper.  With the remaining piece of tenderloin we are going to butterfly it, while rolling it out, essentially cutting a small incision and then rolling the tenderloin so that you open it up like a spool of ribbon, the result is a flat thin rectangle.  (check out instagram for images of this) Once you have the tenderloin butterflied, spread a thin layer of the pork and herb mixture that we made previously, coat as evenly as you can.  Next lay your lardo iberico on top of the herb layer spreading it out as much as possible for even coverage.  Finally, starting at one end tightly roll the tenderloin up to form a shape similar to what it looked like before you butterflied it.  Use your butcher twine to tie it so that it stays tightly wound, 3-5 loops spread along the length should do it.  

Cooking:

Preheat your oven to 400 degrees and then heat a medium sauce pan over high heat, adding enough oil to coat the pan.  Just before the pan begins to smoke (the evoo will get really fragrant), at this point gently lay the porchetta in the pan. Allow to brown deeply to a golden color on all sides, turning 4 times to make sure each side is equally brown (3 minutes per side).  Once all sides are browned, move the entire pan to the oven and roast for 10 minutes.  After 10 Minutes, take out of the oven and rest.  This can be eaten 10 minutes later, or if you wait until the next day it will stay together better and makes for an amazing sandwich!  Enjoy!