Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of pork loin roast thoroughly with paper towels and butterfly it open, scoring the inside flesh lightly without cutting through.

2. 2

   In a small bowl, mash 8 cloves of black garlic with the back of a fork, then finely chop 2 tablespoons of fresh rosemary and crush 1 tablespoon of fennel seeds, combining them all with 2 tablespoons of olive oil, 1 tablespoon of kosher salt, and 0.5 teaspoon of black pepper to form a robust rub.

3. 3

   Spread the prepared black garlic and rosemary rub evenly over the scored interior of the butterflied pork loin, then roll the roast tightly and secure it with butcher's twine at 1-inch intervals to create the porchetta shape.

4. 4

   Prepare your smoker by preheating it to 120 degrees Celsius and adding 1 cup of applewood or cherrywood chips, ensuring a steady smoke flow.

5. 5

   Place the tied porchetta into the preheated smoker and cook for approximately 3 to 4 hours, or until the internal temperature reaches 63 degrees Celsius when measured with a meat thermometer.

6. 6

   Remove the smoked porchetta from the smoker and let it rest on a cutting board, tented loosely with foil, for 15 minutes before carefully removing the twine and slicing it into thick medallions.

7. 7

   While the porchetta rests, carefully pour 0.5 cup of dry white wine into the pan containing the drippings from the smoking process, simmering gently over medium heat to deglaze and create a simple pan sauce.

8. 8

   Serve the warm, sliced smoked porchetta with a generous drizzle of the black garlic infused pan sauce over each serving.