A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.

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Recipe Summary

prep:
25 mins
cook:
5 hrs
additional:
10 mins
total:
5 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.

  • Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.

  • Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.

  • Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.

  • Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

Cook's Notes:

Substitute 2 teaspoons each dried sage, dried thyme, and dried rosemary for the fresh herbs if preferred.

Chop herbs and garlic together using a food processor if desired.

You can marinate the roast overnight (after step 3) if you wish .

Substitute red wine for the white wine if desired.

Nutrition Facts

312 calories; protein 21.3g; carbohydrates 2.8g; fat 22.2g; cholesterol 78.2mg; sodium 390.5mg. Full Nutrition
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