Watch Martha use tender pork loin to make an Italian classic, porchetta. This crispy rolled meat dish is made with hefty butchers cuts and lots of highly aromatic spices. Serve the slices at your next family dinner, or use them to make a memorable sandwich.
#MarthaStewart #Porchetta #Pork #Loin #Recipe #Italian
Get the recipe at: https://www.marthastewart.com/1056744/porchetta
00:00 Introduction
00:09 How To Prepare Pork Loin
2:22 How To Make Filling
4:37 How To Roll The Meat
5:29 Drying And Cooking Instructions
6:43 How To Slice And Serve
8:50 Final Result
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How to Make Martha Stewart’s Porchetta | Martha’s Cooking School | Martha Stewart
22 Comments
Get the recipe at: https://www.marthastewart.com/1056744/porchetta
I trust in mama Martha
I joke with others but it's the truth, I've hung many a hams and allot of bacon in a pillow case.lol😊. We used white meat paper of course and old pillow case was economical for smoke/meat shed. You have my total admiration Martha ❤!
Fennel pollen is a part of the original recipe . Very few people are using it maybe because if its price but that is the real thing .
Watching this is torture
Martha: fennel Pollen? its $22/oz !
The skin is too soft. You need a torch
❤
most of that joints topping was soggy..the underneath clearly had sat on the pan instead of being raised so the underneath was barley cooked…a poor example of crsipy skin..needed to be cooked on the outside for at least another 20 minutes…it wasnt turned either ..as a chef id have been sacked for this..
I love Porchetta when i am in Italy and I have seen so many cooking shows that absolutely destroy it. Many of the American ones do it without the crackling/skin. Others really mess up the herbs and particularly the lemon zest. This one looks perfect. A really critical person could say that some of the skin needed to be crispier in places, but honestly that would just be beautiful to eat.
Ill start out that I’m a fan of MS. I made it exactly as shown and it’s a disaster . The temps are way off and the skin doesn’t even come close to being crispy. Again don’t hate me as I make something of hers at least every week but this one is a loser.
Martha really knows how to handle a huge piece of meat.
Looks like a great recipe. I'd use fennel seeds (toasted), which are more readily available. Special kudos for the 135-degree final internal temperature. (The FDA says 145 degrees minimum for pork, which is conservative.) Almost all other porchetta recipes, even Italian ones, set the final temperature at 160-70 and the results look overdone. This version looks juicy and flavorful.
try michael symons porchetta i tried it as a beginner and whoa it was really good
I wish I would have met you a 100 years ago. 😊
I expected more from Martha. The end result in the video looked rubbery and unappetizing. I’m surprised to see so many glowing comments. It almost feels like bots are boosting it. Honestly, this looks like one of the worst porchetta recipes out there.
I use an exacto-blade to score the skin. A new one, never used , of course.
It's a GOOD thing
She didn’t get that skin crispy enough
I can’t wait to make this! Birthday party yum. Maybe Christmas too!
135°? Seems a bit low.
Too many single moms out there! This guy is doing a good thing!