Whether you want a quick weeknight meal, or something more special to impress guests, this Herbal Pork Loin Fillet Roast will do the trick.
Pork loin is stuffed with garlic, herbs, zest, and olives then rolled and cooked on a spit to make Pork Porchetta. It takes a little time to setup but is well worth the effort.
Roasting the porchetta on the spit leaves the pork perfectly crisp on the outside and juicy and tender in the middle. The herb and zest mixture penetrate flavors all throughout the meat.
To cut the richness and fattiness of the pork, serve it with a bright and crisp salad.
2 heads garlic
1 cup lemon thyme
1/2 cup rosemary
1 orange, zested
1 lemon, zested
salt and pepper, to taste
1 cup olives, crushed
5kg (11 pounds) pork loin with belly
salt as needed
Smash the garlic, thyme, rosemary, orange zest, and lemon zest in a mortar and pestle to a course paste. Stir through to olives and season with salt and pepper. Set aside until needed.
Dry the skin then use a jacquard to piece hundreds of small holes in the skin. If there is time rub with salt and chill over night with the skin exposed to air to dry out.
Lay out the pork loin with belly skin side up. Wipe dry then rub the skin with the residual lemon skins from juicing and sprinkle generously with salt, rubbing in as much as possible.
Flip the pork loin so meat side up then spread the herb and olive mixture evenly across the meat.
Roll the belly flap over the loin to form a log. Tie tightly with the butchers string in even spaces about 5cm (2 inches) apart to hold it together.
Slide the rolled pork on the spit rod through the center of the meat. Secure with the spit prongs. Using fine wire, bind the meat a second time for additional insurance in case the string breaks.
Roll the spit in your hands to see if it spins evening, if not adjust the counter weight to make smooth and even which will help for an even cook and place less stress on the motor.
Cook the pork until a meat thermometer reads 75 degrees C (167 degrees F), about 3 hours. Or to your preferred doneness.
Remove the pork from the rod and let rest for 15 to 20 minutes before slicing.