Rub the porchetta with olive oil to enhance the crispness of the skin. Roast it at a high temperature (around 450°F/230°C) for the first 20 minutes to achieve a golden, crackling crust. Then lower the heat to 325°F (165°C) and cook until the internal temperature reaches 145°F (63°C). Let it rest for 10-15 minutes before slicing, and serve with roasted vegetables or a tangy herb sauce.
