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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

Serves

8 - 12

People

Effort

difficulty
difficulty
difficulty
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What's this?

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

  • 3 Tablespoon dried fennel seed

  • 2 Tablespoon red pepper flakes

  • 2 Tablespoon sage, minced

  • 1 Tablespoon rosemary, minced

  • 3 Clove garlic, minced

  • As Needed lemon zest

  • As Needed orange zest

  • To Taste salt and pepper

  • 6 Pound Pork Belly, skin on

  • As Needed salt and pepper

  • 1 Whole shallot, thinly sliced

  • 6 Tablespoon parsley, minced

  • 2 Tablespoon freshly minced chives

  • 1 Tablespoon fresh oregano

  • 3 Tablespoon white wine vinegar

  • 1/2 Teaspoon kosher salt

  • 3/4 Cup olive oil

  • 1/2 Teaspoon Dijon mustard

  • As Needed fresh lemon juice

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.
  • 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!