Porchetta with Roasted Vegetables

How can you go wrong when you wrap something in pancetta?  This recipe for Porchetta with Roasted Vegetables is wrapped in it.  Nothing wrong about that here!

Porchetta with Roasted Vegetables


    Ingredients for the pork:
  • 1 bunch fresh rosemary, leaves finely chopped
  • 1 bunch fresh sage, leaves finely chopped
  • 20 garlic cloves, thinly sliced
  • 1 tablespoon crushed red pepper flakes
  • Extra-virgin olive oil
  • 1 pork tenderloin
  • Kosher salt and freshly ground black pepper
  • 1 lb. pancetta, sliced thin
  • For the Vegetables:
  • 2 large Spanish onions, diced
  • 10 garlic cloves, smashed
  • 1 pound fingerling potatoes, cut lengthwise
  • 2 pints Brussels sprouts, halved
  • 1 celery root, cut in 1/2-inch dice
  • 2 large carrots, peeled and cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 1 bottle dry white wine
  • Kosher salt
  • 1 bundle fresh thyme
  • 10 bay leaves
  • Extra-virgin olive oil
  • 2 quarts chicken stock


  1. Preheat the oven to 450 degrees F.
  2. To make the porchetta: Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork (be sure to get it into every nook and cranny). Sprinkle generously with salt and pepper. Roll the pork and wrap in pancetta. Tie tightly with butcher's twine.
  3. In a large roasting pan, combine all the vegetables and wine. Season with salt, to taste, and add the thyme and bay leaves. Nestle the pork on the vegetables. Rub the top of the pork with oil and put in the oven. Roast for 30 to 40 minutes until the panetta starts to brown and becomes crispy.
  4. Brush with the pan juices and add some of the chicken stock on and around the pork. Roast for another 1 to 1 1/2 hours, basting occasionally and adding more chicken stock to keep pan moist. If the pancetta becomes too dark, tent with aluminum foil and remove the foil during the last 30 minutes of cooking time.
  5. Remove the pork from the pan to a cutting board and discard the string. Let rest for about 15 minutes. Slice the meat. To serve, arrange some of the vegetables from the pan, drenched in juices, onto each serving plate and put slices of meat on top. Garnish with piece of crispy pancetta and serve.

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Comments: 2

  1. NoRecipeRequired November 7, 2011 at 5:35 pm Reply

    Love it…pork plus pork

    • Lori November 7, 2011 at 7:22 pm Reply

      Yes, if you dig pig then this recipe is for you. I caramelized some onions and made sandwiches out if the leftovers today!

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