The four stages of Porchetta for dinner.


My first try at this Italian classic way of flavoring and cooking a pork roast loin. Stuff and rub with fennel seed & fronds, garlic, rosemary, salt, and olive oil. Grill on indirect heat until 130F. Inspired by the recipe in David Tanis’ book “A platter of figs”, including the recipe for the uber-simple but oh-so-good sage & garlic beans (with Rancho Gordo beans, another revelation!).  

Succulent and aromatic on the inside, crispy and smokey on the outside. This one’s a keeper!


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