Recipe: Porchetta Roast

Our Porchetta is perfectly seasoned and ready for the oven. This tender and juicy rolled sirloin roast pairs beautifully with roasted seasonal vegetables and a bottle of your favorite Italian wine.

Yields:  approx. 2 servings per pound of roast



• Porchetta roast, about 2 lbs

• Vegetables such as fingerling potatoes or carrots, sliced and tossed with olive oil and seasoned with salt and pepper

• Rosemary for garnish



Remove porchetta from the fridge about 60 minutes before you’re ready to roast.  Heat oven to 425 degrees and place porchetta onto rimmed baking sheet.  Use a cooling rack here to elevate the roast if you have one, but it’s not essential. 

Roast porchetta for about 25 minutes then turn oven down to 325 degrees.  Continue to roast until a probe thermometer placed in the thickest part of the roast reads 135 degrees.  Place porchetta on cutting board and allow to rest for 20 minutes. 

Return heat to 425 degrees and while Porchetta is resting, roast vegetables until just tender.  

Slice roast thinly with a sharp knife and serve on a platter next to the roasted vegetables.  Garnish with a sprigs of rosemary. 

Brent McCoyComment