Back to Pork
Last updated
Overview
Fennel, garlic, and herbs give this pork roast its porchetta flavor. Cook it gently, brown it in a hot oven, then slice it into juicy rounds with a fragrant crust.
Time and temperature
Swipe to see all columns
| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 145°–150°F | 12–18 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 145°–150°FTender & Juicy
- Juicy slices with a fragrant fennel-and-herb crust.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
Get it ready
- Mix fennel, garlic, herbs, salt, and pepper for the seasoning.
- Set aside a clean spoonful of the herb mixture for browning later.
- Rub the pork all over with the remaining seasoning, then seal each roast in a food-safe bag.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the roast out of the bag and pat it very dry.
- Coat it with the reserved herb mixture and brown it in a hot oven.
- Rest for at least 3 minutes, then slice and serve.
Useful tips
- After finishing, rest every piece or rib section for at least 3 minutes and serve right away.
Cook safely
Use the chart for timing, then check the thickest part of the pork roast with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.