Garlic and Herb Roasted Porchetta Sandwich

Chef Jon Thompson from Butcher Board joins Good Day to make a delicious hand-carved sandwich.
 

Garlic and Herb Roasted Porchetta Sandwich

The key to this sandwich is cooking of the meat.  Once the pork is cooked it can be sliced thin and piled onto a toasted baguette.  They top it with arugula and and an apple jalapeño relish.  
 
5  lbs Pork Belly
1  ea Pork Tenderloin

Spice Rub:
2  Tbsp Fennel Seed
1  Tbsp Crushed Red Pepper
1  tsp Ground Black Pepper
2  Tbsp Kosher Salt

Herb Rub:
1.5 Tbsp Sage, chopped
1   Tbsp Rosemary, chopped
1   bunch Parsley, chopped
4   Tbsp Garlic, Minced  

Special Equipment
Butcher's Twine

Mix the spice rub and the herb separately.

Rub the spice rub onto the meat first, only the meaty side at this time. Then rub the Herb rub onto the meat, only the meaty side at this time.

Lay the tenderloin onto the belly, roll the belly around the tenderloin. Using the butcher's twine, tie the rolls into place, spacing about every two inches. Let it marinate overnight.

Roast at 300 for 70-90 minutes or until a thermometer reads 145 internally, pull it out and let it rest.  It will continue to cook as it rests.

After 15 minutes, it is ready to slice.  

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