Cook Time: 35 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

Nutritional Content

Allergens: Pork & Products; Corn; Garlic

Calories: 150 Kcal

Carbohydrates: 1 g

Protein: 19 g

Total Fat: 8 g

Calcium: 20 mg

Sodium: 190 mg

Ingredients

10 Servings

• 3 Tbsp 1 tsp Oil, Corn

• 1/2 tsp Pepper, Black Ground

• 1/2 tsp Salt, Iodized

• 2 tsp Rosemary, Fresh

• 2 tsp Thyme, Fresh

• 2 tsp Garlic, Whole Fresh

• 2 tsp Fennel, Seeds

• 2 lb 6 Oz Pork, Tenderloin

25 Servings

• 1/2 Cup Oil, Corn

• 1 1/2 tsp Pepper, Black Ground

• 1 1/2 tsp Salt, Iodized

• 2 Tbsp Rosemary, Fresh

• 2 Tbsp Thyme, Fresh

• 2 Tbsp Garlic, Whole Fresh

• 2 Tbsp Fennel, Seeds

• 6 lb Pork, Tenderloin

50 Servings

• 1 Cup Oil, Corn

• 1 Tbsp Pepper, Black Ground

• 1 Tbsp Salt, Iodized

• 1/4 Cup Rosemary, Fresh

• 1/4 Cup Thyme, Fresh

• 1/4 Cup Garlic, Whole Fresh

• 1/4 Cup Fennel, Seeds

• 12 lb Pork, Tenderloin

100 Servings

• 2 Cup Oil, Corn

• 2 Tbsp Pepper, Black Ground

• 2 Tbsp Salt, Iodized

• 1/2 Cup Rosemary, Fresh

• 1/2 Cup Thyme, Fresh

• 1/2 Cup Garlic, Whole Fresh

• 1/2 Cup Fennel, Seeds

• 24 lb Pork, Tenderloin

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine all ingredients except pork to make marinade.

3. Open the piece of pork onto the butcher paper or clean countertop, skin side down. Add some of the seasoning mixture.

4. Roll the Pork and tie it. Roll it tightly, but as you roll it, sprinkle seasoning onto the unseasoned pork.

5. Keeping the seam side down, start tying the pork,

6. Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either.

7. Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.

8. Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.

9. reheat the oven to 400˚F (200˚C)

10. Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes

11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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