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
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.