Porchetta Pork Roast

Ingredients:

3 ½ lbs. skin, boneless pork tenderloin roast

¼ cup chopped fennel fronds

¼ cup of chopped fresh rosemary

2 tsp of chopped fresh sage leaves

Finely grated zest of 1 lemon

1 ½ tbsp of salt

1 tsp of fennel seeds

¾ tsp of red pepper flakes

½ tsp of black pepper

¼ cup of extra-virgin olive oil

1 tbsp of truffle oil

Directions:

 In a food processor combine fennel fronds, rosemary, sage, lemon zest, salt, fennel seeds, red pepper flakes, and black pepper. Pour in the oil two oils and pulse until it forms a paste. Rub all over the pork roast. Tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate overnight.

Remove the marinated pork from the fridge the next day 1 hour before cooking.

Heat oven to 450 degrees. Transfer the pork to a rimmed baking sheet and roast for 35 minutes. Reduce the temperature to 325 degrees and cook an additional 35 minutes or until the internal temperature of the pork reaches 145 degrees.

Transfer the pork roast to a cutting board and rest for 15 minutes before serving. Serve with your favorite veggie.