Ingredients

• 4 cloves garlic, peeled and coarsely chopped
• 1/4 cup packed fresh sage leaves
• 1/4 cup packed fresh rosemary leaves
• 2 teaspoons coarse salt (kosher or sea)
• 1 1/2 tablespoons cracked black peppercorns
• 1 teaspoon fennel seeds
• 2 strips (each 1/2 by 2 inches) orange zest
• 1 tablespoon fresh lemon juice
• 1/3 cup extra virgin olive oil, or more as needed
• 1 pork loin (3 pounds)
• 4 slices pancetta, unrolled into long strips

Directions

Step 1

Place the garlic, sage, rosemary, salt, pepper, fennel seeds, and orange zest in a food processor and finely chop them. Add in the lemon juice and enough olive oil to obtain a thick paste.

Step 2

Butterfly the pork loin: Place the pork loin on a cutting board. Using a long slender knife, create a slab about 3/4 inch thick by cutting horizontally from one side of the pork loin to the other, leaving a “hinge.” Roll open the pork and repeat the horizontal slicing. Continue unrolling and slicing until you have a flat piece of pork about 3/4 inch thick.

Step 3

Generously spread the inside of the pork with 2 to 3 tablespoons of the herb paste and roll the loin back together so it’s once again cylindrical. Spread the outside of the loin with more herb paste. Don’t forget to coat the ends. The loin should be coated with a 1/8-inch-thick layer of paste. Set aside any leftover paste for another use.

Step 4

Preheat the oven to 375°F.

Step 5

Tie up the stuffed loin: Arrange the 4 pieces of butcher’s string going east to west on a work surface parallel to one another, each 1 inch or so apart. (Both ends of the loin should extend about 1 inch beyond the strings when they’re tied.) Place
1 strip of pancetta down the center of the strings so that it is perpendicular to them (lay it north to south). Arrange 2 more strips of pancetta parallel to and on either side of the first strip. Arrange the loin lengthwise on top of the middle strip of pancetta. Arrange the remaining strip of pancetta lengthwise on top of the loin. Pull the ends of each string up over the loin and tie them tightly together to hold the pancetta and loin in place. Put the pork loin in a roasting pan.

Step 6

Roast the pork until sizzling and brown on the outside and cooked to taste, 1 to 1 1/2 hours for medium. To test for doneness, insert an instant-read thermometer into the side of the loin; when done to medium the internal temperature should be 160°F, medium-well 175°F. As the loin cooks, from time to time spoon any juices that gather in the bottom of the roasting pan over the meat.

Step 7

Transfer the porchetta to a cutting board and let it rest for about 5 minutes. Remove and discard the strings. Cut the pork crosswise into 1/2-inch-wide slices. Serve the porchetta by itself (more formal) or pile it onto ciabatta rolls along with olive relish and caramelized onions.

Ingredients

• Coarse salt (kosher or sea), to taste
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/2 red bell pepper, stemmed, seeded, and diced
• 1/2 small eggplant, stemmed, peeled, and diced
• 1/2 small zucchini, stemmed and diced
• 1 small red onion, peeled, and diced
• 1/2 pound (8 ounces) uncooked rigatoni
• 3 cups high-quality jarred tomato purée
• Parmigiano-Reggiano, for serving
• Crushed red pepper flakes, for serving

Directions

Step 1

Bring a large pot of salted water to a boil. Pour 1/4 cup of olive oil into a cold saucepan. Add the bell pepper, eggplant, zucchini, onion, and a pinch or two of salt. Sauté the vegetables until they’re soft and cooked through, 10 to 12 minutes.

Step 2

In the meantime, add the pasta to the boiling water and cook until al
dente according to the package directions.

Step 3

Stir the tomato purée into the vegetables and simmer over medium-low heat for 5 minutes. Purée the sauce with an immersion blender until it’s fairly smooth. Season with additional salt, if desired. Drain the rigatoni and add to the sauce. Gently stir to combine.

Step 4

Transfer to a warmed shallow bowl and serve with grated Parmigiano-Reggiano, hot red pepper flakes, and extra olive oil for drizzling.