Porchetta-Style Pork Roast

Step 1

Butterfly the boneless pork loin and lay it flat; score the skin of the pork belly in a crosshatch pattern.

Step 2

In a bowl, mix the garlic, rosemary, fennel seeds, lemon zest, olive oil, salt, and black pepper into a paste.

Step 3

Rub half the herb paste over the pork loin, then place the loin on top of the pork belly (fat-side down) and roll the belly tightly around the loin; tie with kitchen twine at 1-inch intervals.

Step 4

Rub the remaining herb paste over the outside of the rolled roast and refrigerate uncovered for at least 4 hours, or overnight, to dry the skin.

Step 5

Preheat oven to 450°F. Place the roast on a rack in a roasting pan and roast for 30 minutes to crisp the skin.

Step 6

Reduce oven temperature to 325°F and continue roasting for about 1 hour 45 minutes, until the internal temperature reaches 145°F.

Step 7

Increase oven temperature back to 450°F for a final 10 minutes if the skin needs extra crackling.

Step 8

Let the roast rest 20 minutes, then remove the twine and slice into rounds to serve.