Savenor’s porchetta comes perfectly seasoned and tied — all that’s left is to roast it until the skin is crisp and the meat is tender and juicy. With just a few simple steps, you’ll have a centerpiece worthy of any table.
Choose your roast size below — servings and roasting time adjust automatically.
Servings
8servings
4 lb porchetta roast
Plan on about ½ lb per person
Ingredients
- 1Savenor’s Porchetta Roast (about 4 lb)
- To brusholive oil
- Optionalkosher salt, for extra-crisp skin
Instructions
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Bring to room temperatureLet the porchetta sit at room temperature for 30–45 minutes before roasting.
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Preheat the ovenPreheat your oven to 400°F.
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Prep the skinPat the skin dry with paper towels and brush lightly with olive oil. If you like, sprinkle a little kosher salt over the skin to help it crisp.
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Set up the panPlace the roast on a rack in a roasting pan, skin-side up.
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RoastRoast for 20 minutes at 400°F, then reduce the oven to 325°F and continue cooking for about 18 minutes per pound — about 1¼ hours for your roast — until the thickest part of the meat is close to 145°F.
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Crisp the skinOnce the porchetta is nearly done, increase the heat to 500°F for 10–15 minutes, until the skin is deep golden and crisp and the meat reads 145°F. Keep a close eye on it to prevent burning.
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Rest and sliceRemove from the oven and let the roast rest, uncovered, in a warm spot for 20–30 minutes before slicing.
Roasting Guide by Size
| Size | Servings | At 325°F~18 min/lb | Total Oven Timeincl. 400°F start & 500°F finish | Restuncovered |
|---|---|---|---|---|
| 2 lb | 4 | about 35 min | about 1–1¼ hr | 20–30 min |
| 4 lb | 8 | about 1¼ hr | about 1¾ hr | 20–30 min |
| 8 lb | 16 | about 2½ hr | about 3 hr | 20–30 min |
Doneness temp: Cook until the thickest part of the meat reads 145°F. Times are a guide — every roast is shaped a little differently, so go by the thermometer. For the crispiest skin, make sure it’s completely dry before it goes in the oven, and watch closely during the final 500°F blast.
