Roast uncovered for 10 minutes. Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours. When done, remove from oven and tent loosely with foil.
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Low-Carb Pork Main Dishes Looking for low-carb pork recipes for supper? We have options for carnitas, pork tenderloin, even baby back ribs for you to try. The Best Meatballs 1,615 Ratings …
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Porchetta Pork Roast. This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig).
Roast the porchetta for 3 to 3-1/2 hours, until the internal temperature of the pork loin is 140 degrees F. Remove from oven, tent with foil, and increase oven temperature to 500 degrees F. Uncover the porchetta and return it to the oven to roast until the skin is deep golden and crispy, about 15-20 minutes longer.
For this porchetta recipe, you’ll need a 3-4 pound center cut pork loin. It’s important to buy pork loin as opposed to pork tenderloin. The tenderloin cut is better suited to high-temperature, quick-cooking methods than a slow roast. The pork loin will need to be trimmed and “double-butterflied” in order to stuff and roll it.
For the crispiest skin and fullest-flavored meat, place the porchetta roast on a rack set in a baking pan and refrigerate, uncovered, for up to 2 days. This will really draw out the moisture in the skin, and let the dry rub sink into the meat. Much like my Slow-Roasted Prime Rib, I like to use a reverse-sear method for my porchetta recipe.