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Porketta Roast

Porketta Roast

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Dee

Dee

A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.

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Nutrition

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  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
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Reviews

AMEDIXWIFE
104

AMEDIXWIFE

7/13/2003

This is one of the best Porketta recipes to date! Easy to make! Toss it in the slow cooker with potatoes and carrots and you'll have a dinner everyone will enjoy!

Salina
80

Salina

10/29/2008

The first time I made this recipe, I would have given it 3 stars. The flavor did not infuse the meat as I would have liked. I made it again with a few modifications and it was WONDERFUL! First, I salted the roast before applying the rub. Second, I ground the fennel and dill. Third, I added 1 tsp. of paprika because all the pre-made porketta roasts in the meat section have it. Also, I put it in the slow cooker for 10 hours on low, turning once half-way through. Before serving I cut the meat and let it soak in the juices for about 5 minutes. MMMM. I think the leftovers will be shredded and used in sandwiches.

Christine M
55

Christine M

11/29/2006

Yum! Thanks for the recipe - My sister's in-laws are Italian and this is their traditional Christmas Day dinner, but they usually order the seasoned roast from a local deli. They use rosemary instead of the dill, though. We always roast potatoes in the pan so they get all crisp and seasoned by the spices and drippings - Delicious!

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