Baked Porchetta 

Porchetta is a typical recipe of Umbrian cuisine, tasty, excellent for filling a good sandwich, it can also be prepared at home. Well I can say that this recipe is a real explosion of taste! For the success of this recipe, cooking is essential! A typical festive dish, for Sunday lunches and not only baked porchetta is a dish that everyone loves. There are those who prefer a nice sandwich or eat it with a nice side dish of baked potatoes. 

If you have some time to devote to the kitchen, you can also prepare during the week this succulent second course: the roast pork in porchetta, a perfect recipe for any occasion that will only require the patience to tie the roast, but while the meat will slowly brown in the oven you can dedicate yourself to something else, waiting to taste this delicacy. The prolonged cooking releases a delicious scent that immediately puts appetite until the moment of tasting. You will feel the meat how tender it will be thanks to the rind, while the spices will make everything particularly succulent ... 

With tasty potatoes as a side dish, success is guaranteed! I can't wait to hear what you think of my roast pork! And if you love roast pork, do not miss the opportunity to accompany it and taste it with succulent plums!

Ingredients

Pork loin 1 Kg

Pork rind 650 g

Rosemary 4 Twigs

Bacon (optional)

Pesto (optional)

Salt to taste

Extra virgin olive oil 2 Tablespoons

Preparation

To prepare the roast pork in porchetta start by removing the tendons present with a well-sharpened blade. Let it slide between the meat and the translucent part, but be careful not to cut the pulp. This operation serves to eliminate the most leathery part of the piece of meat. Set aside the piece of loin and meanwhile finely chop the rosemary with a knife. In a small bowl pour a pinch of salt and stir with a teaspoon to mix everything. Arrange the rind on a cut and sprinkle over the entire surface with salt and rosemary. Place the pork loin in the middle and wrap it carefully with the rind so that the pulp is completely covered. At this point you will have to tie the roast with string. Then wrap the string lengthwise by tying the garments. Leave a longer part of string. Make a first knot on a top of one of the two ends to secure the base. Then continue to repeat, in this way the various knots like a noose will hold the rind with the meat firmly. Finally make a second turn around the loin with string, passing it along the top and tighten with a knot. Sprinkle with a little extra virgin olive oil and place the roast on a baking tray lined with parchment paper, bake in a preheated oven at 190 °C in static mode for 1 hour and a half (it is not recommended to cook in a ventilated oven, the meat would dry out too much). To be sure about cooking, equip yourself with a thermometer for roasts and let the tip reach the heart of the loin, whose optimal temperature should be 69 °C. Your roast pork in porchetta is ready to be untied as you slice it! Enjoy your meal!