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  • Smoked Porchetta with Italian Salsa Verde
 
  • Smoked Porchetta with Italian Salsa Verde
 

Smoked Porchetta with Italian Salsa Verde

Smoked Porchetta with Italian Salsa Verde
0.0
0.00Smoked Porchetta with Italian Salsa Verde
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  • Difficulty2/5
  • Prep time30 mins
  • Cook time3 hrs
  • Serves8 - 12
  • HardwoodApple

We've got a delicious Traeger take on a classic Italian dish. Pork loin wrapped with pork belly, layered with a citrus and herb blend, smoked over applewood to golden brown crispy perfection and served with a fresh Italian salsa verde.

Ingredients

Smoked Porchetta:

  • 1 (5-6 LB) PORK BELLY, SKIN ON
  • 1 (2-3 LB) BONELESS CENTER CUT PORK LOIN
  • 3 Tbsp FENNEL SEEDS
  • 2 Tbsp CRUSHED RED PEPPER FLAKES
  • 2 Tbsp MINCED SAGE
  • 1 Tbsp MINCED ROSEMARY
  • 3 CLOVES GARLIC, MINCED
  • ZEST OF 1 LEMON
  • ZEST OF 1 ORANGE
  • SALT AND PEPPER, TO TASTE

Italian Salsa Verde:

  • 1 SHALLOT, MINCED
  • 6 Tbsp FRESH PARSLEY, MINCED
  • 2 Tbsp FRESH CHIVES, MINCED
  • 1 Tbsp FRESH OREGANO
  • 3 Tbsp WHITE WINE VINEGAR
  • 1/2 tsp KOSHER SALT
  • 3/4 cup OLIVE OIL
  • 1/2 tsp DIJON MUSTARD
  • JUICE OF 1 LEMON

Smoked Porchetta:

  • 1 (5-6 LB) PORK BELLY, SKIN ON
  • 1 (2-3 LB) BONELESS CENTER CUT PORK LOIN
  • 3 Tbsp FENNEL SEEDS
  • 2 Tbsp CRUSHED RED PEPPER FLAKES
  • 2 Tbsp MINCED SAGE
  • 1 Tbsp MINCED ROSEMARY
  • 3 CLOVES GARLIC, MINCED
  • ZEST OF 1 LEMON
  • ZEST OF 1 ORANGE
  • SALT AND PEPPER, TO TASTE

Italian Salsa Verde:

  • 1 SHALLOT, MINCED
  • 6 Tbsp FRESH PARSLEY, MINCED
  • 2 Tbsp FRESH CHIVES, MINCED
  • 1 Tbsp FRESH OREGANO
  • 3 Tbsp WHITE WINE VINEGAR
  • 1/2 tsp KOSHER SALT
  • 3/4 cup OLIVE OIL
  • 1/2 tsp DIJON MUSTARD
  • JUICE OF 1 LEMON

Preparation

Herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper. 

Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.

Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper. 

Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.

Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). 

Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.

Place the pan directly on the grill grate and smoke for 1 hour. Increase the temperature to 325 degrees F and roast until the internal temperature reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil. Remove from grill and let stand 30 minutes before slicing. 

To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice. 

Drizzle slices with Italian salsa verde and enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty2/5
  • Prep time30 mins
  • Cook time3 hrs
  • Serves8 - 12
  • HardwoodApple

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