Sir Benedicts Italian Dip-Porchetta
(1) 5lb pork loin
10 cloves fresh garlic
2 tbsp dry parsley
2 tbsp dry basil
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp fennel seed
1 tsp red pepper
Toast and ground all dry ingredients. Set aside.
Using a pairing knife, cut 6 small incisions from one end of the loin to the other, large enough for each garlic clove.
Place remaining cloves inside loin.
Generously spread olive oil all over loin.
Lather the Porchetta rub (dry ingredients) all over -more the better!
Bake un-covered @ 350 for 30 minutes
Bake an additional hour covered
When done, save all the juices for a beautiful pork au jus.
Slice and keep meat in the warm au jus until serving.
So tender and seasoned to perfection!