Bacon Wrapped Porchetta

READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Open up roast so it's flat on cutting board and cover with plastic wrap. Flattening roast to 3/4-in. thickness; remove plastic wrap. Season front and back with half salt/pepper/garlic salt.
  • In a small bowl combine oil, mustard, garlic, remaining salt/pepper/garlic salt, and herbs; rub mixture into inside of roast. Roll up tightly jelly-roll style, starting with a long side.
  • Wrap with strips of bacon and then tie several times with butchers twine.
  • Place roast in deep baking pan lined with roasting rack. Pour water and wine in bottom of pan. Cover tightly with foil. Bake for 2 hours.
  • Uncover and based with juices at bottom of pan. Continue baking 30-35 minutes longer or until a meat thermometer reads 160° and bacon is crispy.
  • Let rest for about 10 minutes then transfer to cutting board. Remove twine and slice.
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