Porchetta Recipe

Savenor’s porchetta comes perfectly seasoned and tied — all that’s left is to roast it until the skin is shatteringly 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.

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Ingredients

• 1Savenor’s Porchetta Roast (about 4 lb)
• To brusholive oil
• Optionalkosher salt, for extra-crisp skin

Instructions

1. Bring to room temperature
   Let the porchetta sit at room temperature for 30–45 minutes before roasting.
2. Preheat the oven
   Preheat your oven to 400°F.
3. Prep the skin
   Pat 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.
4. Set up the pan
   Place the roast on a rack in a roasting pan, skin-side up.
5. Roast
   Roast for 20 minutes at 400°F, then reduce the oven to 325°F and continue cooking for about 25 minutes per pound — about 1¼ hours for your roast — until the thickest part of the meat is close to 145°F.
6. Crisp the skin
   Once 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.
7. Rest and slice
   Remove from the oven and let the roast rest, uncovered, in a warm spot for 20–30 minutes before slicing.

Roasting Guide by Size