Porchetta Style Roast with White Wine and Olives

Porchetta is roasted pork that has been cooked over a spit for hours at a time. To make true porchetta, you must roast a large pig, dressed with spices, over a wood-burning flame for many hours. This slow roasting results in a delicious, moist, and flavorful treat that is incredibly popular in Italy. You are unlikely to find the dish at a restaurant, however you can find porchetta on almost any street corner of any major Italian city. It’s the ultimate Italian street food.

Historians are unsure by who, where, and when porchetta was created. However, it is generally agreed upon that it was created in near Ariccia, a city outside of Rome. Its origins date back to Roman times, and the tender and flavorful pork was served at Roman army camps. Then, however, the pig was roasted underground rather than over a spit.

This particular recipe is a spin on a classic. Most ovens don’t have spits that would accommodate for a 200 pound pig, so this version uses pork roast and a regular oven. This roast uses similar spices as traditional porchetta, but it is also roasted with tangy green olives and dry white wine. Serve with roasted potatoes and sautéed greens.

Servings: 8


2 pounds pork loin roast

Salt and pepper

1/2 cup extra virgin olive oil

2 tablespoons fresh rosemary

2 tablespoons fresh basil

2 tablespoons fresh sage

2 tablespoons fresh oregano

1/4 teaspoon red chili flakes

25 large pitted green olives, divided

5 garlic cloves

1/4 cup almonds

Salt and pepper

1/2 cup dry white wine



Season the pork roast with salt and pepper on all sides. Score the meat all over.

In a food processor, combine the olive oil, rosemary, basil, sage, oregano, chili flakes, 5 olives, garlic cloves, almonds, and salt and pepper to taste. Pulse until a paste forms.

Add the marinade to the pork and massage into the meat well. Allow to marinade in the fridge for 6 hours or overnight.

Remove the pork from the fridge and allow to warm to near room-temperature.

Preheat the oven to 450 degrees Fahrenheit.

In a small roasting pan, add the white wine and the remaining 20 (or so) pitted, green olives. Place the pork roast in the center of the pan and place in the oven. Reduce heat from 450 degrees to 350 after 10 minutes. Allow to cook until the roast is at least 145 degrees Fahrenheit in its center. This will yield medium rare meat. (approximately 1.5 hours). Rest for at least three minutes before slicing and serving.

Serve with roasted potatoes and sautéed greens.


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