Porchetta Limoncello

READY IN: 35mins


  • Meat
  • 4
    lbs whole pork loin
  • salt & pepper
  • 3
    tablespoons olive oil
  • Sauce
  • 13
    cup butter
  • 1
    cup limoncello
  • 3
    tablespoons minced garlic
  • 34
    cup sliced pepperoncini pepper
  • Garnish
  • 1
    lemon, sliced thin horizontally
  • 5
    whole pepperoncini peppers


  • Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
  • Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
  • Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
  • Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
  • In the same skillet, reduce heat to low and melt butter.
  • Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
  • Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
  • Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
  • Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.