Porchetta Cooking Time Per Pound

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Porchetta is a staple in our house. The amazing flavor and juiciness of this pork recipe is an absolute necessity to try.

Prep: 10 minutes

Cook: 1 hour 30 minutes

Total: 1 hour 40 minutes

close up of slices of porchetta and a piece of the roast in the other shot

tight close up of porchetta slice and a roast cut into slices

Porchetta is a staple in our house. The amazing flavor and juiciness of this pork recipe is an absolute necessity to try.

This Porchetta recipe is a slam dunk in the flavor department. You will never think of pork as a dull dinner option again. If you are lucky enough to have leftovers, this roast makes the best sandwiches too.

Ever wonder what porchetta even is? Here is the low down.

Easy Ingredients: Only four ingredients are needed for this dish.
Family Friendly: A perfect Sunday Dinner meal for your family.
Makes Great Leftovers: So many combinations of hot or cold sandwiches can be made with this recipe.

What You Need to Make this Porchetta Recipe

Uncooked pork roast with bowls of spices and twine on the side

Ingredients

boneless pork roast
kosher salt
ground black pepper
porketta seasoning

Equipment

Cooking Twine
Baking Dish
Meat Thermometer
Serving Platter

How to Make this Porchetta – Step by Step

Picture of porchetta before cooking and then with the spices on top

Preheat Oven: First, preheat oven to 325 degrees fahrenheit.
Coat: Second, liberally season the entire pork roast with kosher salt and black pepper, making sure to get all sides and the ends.
Repeat: Next, liberally coat the entire pork roast in the porketta seasoning, again, making sure to get all sides and the ends.
Twine: Cut 4 pieces of twine about 12 inches long and then arrange the twine in 4 even sections.

Porchetta wrapped in twine and then placed in baking pan

Secure: Follow by securely tie the pork roast, ensuring that the thickness is the same throughout the roast.
Roast: Place roast in a baking dish. Bake for 60-90 minutes, or until a meat thermometer reads 145 degrees at the center of the roast.
Rest: Finally, remove from oven and allow to rest for 10 minutes before serving.

LOOKING FOR MORE PORK RECIPES? TRY THESE FAVORITES

KOREAN PORK CHOPS
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Best Pork Chop Recipes

Looking for more? Check out all of the Quick and Easy Recipes on It Is a Keeper.

Common Questions About Porketta

CAN I SUBSTITUTE ITALIAN SEASONING FOR THE PORCHETTA SEASONING?

Yes, you could but honestly, the porketta seasoning recipe I have here really is perfect for this recipe and only takes a minute or two to make.

WHAT TYPE OF PORK SHOULD I USE?

Pork loin is what I use. Alternatively, you could use pork shoulder, bone in or out.

IS THERE A WAY TO DO THIS IN THE INSTANT POT?

Of Course, just brown first, cook for about 15 minutes per pound.

HOW DO I KNOW WHEN MY PORK IS DONE?

New cooking guidelines from the nation's food-safety agency shows pork can be consumed safely when cooked to an internal temperature of145 degrees Fahrenheit, followed by a three-minute rest time.

BEST WAY TO STORE THIS RECIPE?

I store the leftovers in an airtight container in the fridge for up to a 4 days.

LEFTOVER IDEAS?

This Porketta recipe makes the BEST sandwiches, either cold on a nice roll or heated up under the broiler with some melted cheese on tip.

Wooden cutting board with porchetta on it and a sharp knife laying next to it

Expert Tips for Making this Italian Pork Roast

Slow Cooker: My recipe is great in the Slow cooker, simply brown meat and cook for 8 hours on low and use meat thermometer to confirm doneness.
Toast: Fennel Seeds toasted really up the flavor in this recipe.
Room Temperature: In order to cook properly, a roast should be taken out of the fridge and be allowed to come to room temperature.
Garlic: I love a little extra garlic, so I sometimes adhere the porchetta seasoning with a little garlic paste mixed with butter.
Resting Time: Truly, this is an important step to make sure that the juices return to the meat. Do not Skip it.

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you've tried this recipe, please rate it in the comment section below.

4 pound boneless pork roast
1 tablespoon kosher salt
1 teaspoon ground black pepper
1/4 cup porketta seasoning
Cooking twine

Preheat oven to 325 degrees fahrenheit.
Liberally season the entire pork roast with kosher salt and black pepper, making sure to get all sides and the ends.
Liberally coat the entire pork roast in the porketta seasoning, again, making sure to get all sides and the ends.
Cut 4 pieces of twine about 12 inches long.
Arrange the twine in 4 even sections.
Securely tie the pork roast, ensuring that the thickness is the same throughout the roast.
Place roast in a baking dish.
Bake for 60-90 minutes, or until a meat thermometer reads 145 degrees at the center of the roast.
Remove from oven and allow to rest for 10 minutes before serving.

Slow Cooker: My recipe is great in the Slow cooker, simply brown meat and cook for 8 hours on low and use meat thermometer to confirm doneness.
Toast: Fennel Seeds toasted really up the flavor in this recipe.
Room Temperature: In order to cook properly, a roast should be taken out of the fridge and be allowed to come to room temperature.
Garlic: I love a little extra garlic, so I sometimes adhere the porchetta seasoning with a little garlic paste mixed with butter.
Resting Time: Truly, this is an important step to make sure that the juices return to the meat. Do not Skip it.

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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