Pork is probably one of my favourite meats, and this Porchetta with its fresh herbs and a twist of lemon is great on Summer Days.


For the dish

  • 1.2KG Pork Loin 

  • 1 Pork TenderLoin 

  • 150g Sausage Meat 

  • 1 Box of Stuffing Mix 

  • 1 Lemon 

  • Fresh Herbs, 

  • Rosemary 

  • Mint 

  • Parsley 

  • Basil 

  • Rapeseed Oil 


Set smoker up to 120'C (250'F) indirect cooking, I used a mix fruit Wood Pellet for the smoke.

Cut the Pork Loin to 25mm thick, imagine un-rolling a Swiss Roll, this is what you are looking for.

Chop all the herbs and zest the Lemon, add a little Rapeseed oil and mix.

Make them Stuffing as per pack instructions but add the Sausage meat.

Assemble the Porchetta, lay the herbs on first, then a layer of stuffing, then sit the Pork Tenderloin on top.

Roll the Porchetta like a Swiss Roll and tie with butchers string to hold shape.

Cook indirectly for three hours.

Then raise the temperature to 135'C (275'F) cook for about one hour, until IT 76'C.