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Smoked Porchetta with Italian Salsa Verde

Traeger Kitchen


Smoked Porchetta with Italian Salsa Verde

Prep Time

30 Minutes

Cook Time

3 Hours

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Pellets

Apple

We've got a delicious Traeger take on a classic Italian dish. Pork loin is 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

How many people are you serving?

8

    Steps

    • 1

      Prepare herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.
    • 2

      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.
    • 3

      Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.
    • 4

      Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.
    • 5

      Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.
    • 6

      When ready to cook, start the Traeger grill and set to Smoke.
    • 7

      Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.
    • 8

      Place the pan directly on the grill grate and smoke for 1 hour.
    • 9

      Increase the grill temperature to 325 degrees F and roast until the internal temperature of the meat reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.
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    • 10

      Remove from grill and let stand 30 minutes before slicing.
    • 11

      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.
    • 12

      Drizzle slices with Italian salsa verde and enjoy!

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