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Porketta

Source of Recipe

uncle phaedrus


List of Ingredients

2 lb boneless pork roast
3 tbl dill seed
1 tbl fennel seed
1 tsp oregano (dried)
1 tsp basil (dried)
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp black pepper
1 tsp paprika




Recipe

Combine seasonings together and coat roast with the mixture. Roast in a shallow pan at 325F for 45 minutes to 1 hour. Let roast rest 5 to 10 minutes before carving.

Several other versions:

Porketta Roast
1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 pounds boneless pork roast

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan. Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Porketta

Prepare a 3-4 pound boneless pork shoulder roast
as for a rolled roast. Trim out large pockets of
fat but not all the fat on the inside of the roll
and leave a thin layer of fat on the outside of
the roll.
Filling:
Sprinkle the inside the roll with (more or less) -
- About 1/3 cup italian herb seasoning blend(*)--NO SALT ADDED!!!
- About 1/4 cup hot pepper flakes
- About 1/2 cup parsley fresh (use less if dried)
- About 1.5-2 teaspoon granular garlic
- About 1.5-2 teaspoon fennel seed.
- About 1.5 paprika
- About 1.5 teaspoon salt
- (Optional: try a little dillweed dried or fresh)

Roll the roast and secure with cotton string.
Crust:
If dry, moisten the outside of the roll with
water then sprinkle with (more or less as
needed to coat & to taste) -
- About 1 teaspoon granular garlic
- About 1 teaspoon salt
- About 1/8-1/4 cup hot pepper flakes
- About 1/8 cup italian seasoning blend

Bake at 325 degrees until internal temperature
is 170-180 degrees.

Let stand about 15 minutes then remove the string.
Slice. Serve hot or cold--mustard optional.