Bacon-wrapped porchetta with herbs

This Italian-inspired pork loin roast is butterflied, rubbed with fragrant garlic and herbs, then rolled tightly in streaky bacon and slow-roasted to perfection. The result is an impressive centrepiece with a crispy, caramelised exterior and a succulent, herb-scented interior that is sure to delight at any special occasion.

Cut:
  • Portions: 8
  • Prep: 45 minutes (plus overnight resting)
  • cook: 2 hours 30 minutes

Ingredients

For the porchetta

  • 2 kg boneless pork loin
  • 500 g streaky bacon
  • 4 garlic cloves, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fennel seeds, crushed
  • Zest of 2 lemons
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

For the herb oil

  • 100 ml olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fennel seeds
  • Salt and black pepper to taste

For the roasting gravy

  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 250 ml white wine
  • 500 ml chicken stock
  • 1 tablespoon cornflour
  • Salt and black pepper to taste

Method

Prepare the porchetta: Butterfly the pork loin by cutting it lengthwise and opening it flat like a book. Cover with plastic wrap and gently pound to an even thickness. Mix the garlic, rosemary, sage, thyme, fennel seeds, lemon zest, salt, and black pepper together. Rub the herb mixture generously over both sides of the pork. Lay the streaky bacon slices slightly overlapping on a large sheet of baking paper, forming a rectangle large enough to wrap around the pork. Place the seasoned pork loin at one end of the bacon and roll it up tightly into a cylinder, using the baking paper to help guide the roll so that the bacon wraps neatly around the outside. Tie the roll securely with kitchen string at 3 cm intervals. Refrigerate overnight, uncovered, to allow the exterior to dry out slightly.

Cook the porchetta: Remove the porchetta from the fridge at least 2 hours before cooking to bring it to room temperature. Preheat your oven to 220°C. Rub the outside with olive oil and a little extra salt. Scatter the chopped onions, carrots, and celery into a roasting tray and place the porchetta on top. Roast for 30 minutes until the bacon begins to crisp. Reduce the oven temperature to 160°C and continue roasting for a further 1.5 to 2 hours, or until the internal temperature reaches 63°C. Remove from the oven and rest for 20-30 minutes before slicing.

Make the herb oil: While the porchetta roasts, combine the olive oil, garlic, rosemary, sage, and fennel seeds in a small saucepan. Warm gently over low heat for 5 minutes to allow the flavours to infuse. Strain and set aside.

Make the roasting gravy: Transfer the porchetta to a resting board and place the roasting tray on the stovetop over medium heat. Pour in the white wine and scrape up any caramelised bits from the base of the tray. Add the chicken stock and simmer for 10 minutes. Strain the liquid into a clean saucepan and return to the heat. Mix the cornflour with a splash of cold water and whisk it into the gravy. Simmer until thickened to your liking, then season with salt and black pepper.

Serve: Slice the porchetta into thick medallions and arrange on a serving platter. Drizzle with the herb oil, spoon over some of the gravy, and garnish with fresh herbs.

Ask your butcher to butterfly the pork loin if you prefer not to do it yourself. The porchetta can be prepared and rolled up to 2 days ahead and kept refrigerated, making it ideal for entertaining. Always bring it to room temperature before roasting to ensure even cooking. Use a meat thermometer to check the internal temperature accurately.