Porketta Roast Recipe - Allrecipes.com
Porketta Roast Recipe
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Porketta Roast

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"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  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 More Reviews

Most Helpful Positive Review
Jul 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!

Most Helpful Critical Review
Mar 03, 2011

I used regular dried dill and ground up the fennel seed, which was the prominent flavour. Even for our 2 lbs. roast it needed the full cooking time as indicated in the recipe for a 4lbs roast. It did end up somewhat dry, and we weren't a fan of the flavours. We've tried dry rubs on pork roasts before, but this one isn't to our taste.

Oct 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.

Nov 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!

Jan 14, 2008

My husband has been wanting to make porketta, and after reviewing several recipes, this is the one we tried. It was excellent! I got a boneless pork loin roast, which he butterflied and pounded a bit. To the herbs he added a bit of olive oil to make a paste, then rubbed it on the meat. Then, rolled it and tied it and did it on the grill. It was really good ... so much better than the premade porkettas we've had. I'm not wild about dill, because it can overpower other flavors, but it worked well with the other herbs.

Sep 11, 2003

Tastes really good, but the seasonings should really be ground up.

Oct 17, 2005

The seasonings in this were incredibly delicious. Taking the advice of others I did grind all the spices together. I used the seasoning rub on a boneless loin of pork. Will definitely make this again.

Oct 27, 2005

I loved the seasonings. The only thing I did different was I sliced the pork so it would lay flat and sprinkled the spices across the meat and then rolled and tied it. I was looking for a good porketta recipe and this is it...thanks


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 40.7 g
  • 81%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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