Recipe: Italian Porketta Roast | Beaverton Foods Specialty Condiments
Recipe: Italian Porketta Roast | Beaverton Foods Specialty Condiments

Italian Porketta Roast

  By Beaverton Foods

July 3, 2017

In Italy, Porketta is served as a main dish, as a sandwich with broccoli rabe and provolone cheese, or as a topping for pizza. Here is our take on this delicious dish!


4 pound boneless boneless pork butt or pork loin

2 tablespoons sea salt

3 tablespoons ground black pepper

3 tablespoons granulated garlic

2 tablespoons fennel seeds

2 tablespoons dried oregano

1/4 cup olive oil

3 Tablespoons Beaver Brand/Inglehoffer Stone Ground Mustard

1/3 cup fennel bulb, finely chopped

10 garlic cloves, finely chopped


1Preheat oven to 350 degrees

2Butterfly the pork by cutting it in half lengthwise – leaving a 1 inch hinge

3Repeat the cutting process on each half, leaving hinges on each side

4Combine the remaining ingredients, mix thoroughly and rub into butterflied

5Roll the pork together and tie it with kitchen string at 3/4 inch intervals

6Season the outer portion of the roast with additional salt and pepper to taste

7Place the roast on a roasting rack with a meat thermometer in the thickest part of the roast

8Cook for 1.5 hours at 350 degrees – then flip and cook for an additional hour. Total cooking time should be approximately 2.5 to 3 hours or until the internal temperature of thermometer reads 145 degrees

9Remove from the oven and allow the roast to rest for 15 minutes before slicing and serving

Note: Traditionally, a pork butt is used for porketta. However, pork loin can be substituted if leaner pork is preferred.

Note: The sliced pork can be served hot or cold. If used in a sandwich, spread the bread with Beaver Brand Cream Style Horseradish or Honey Mustard.