herby porchetta and fall veggies

How To Make herby porchetta and fall veggies

• Step 1
  Preheat the oven 450 degrees. If your pork has a bone, cut around the bone to remove it, but keep the bone. Butterfly the pork out so you can roll it up.
• Step 2
  Place the rosemary, sage, thyme, garlic, salt, and pepper in a food processor. Process while drizzling in olive oil to make a paste. Rub the paste all over the inside of the pork. Use it all. Roll up in a log and tie with butcher's twine.
• Step 3
  In a roasting pan, add the onions, potatoes, Brussels sprouts, and mushrooms. Add the wine and bay leaves. Place the bone on top of the veggies, and place the pork on top of the bone. Roast for about 30 minutes.
• Step 4
  Brush the pork with the pan juices. Add the chicken stock. Continue to roast another 3 1/2 hours, basting with pan juices every half hour. If the skin gets too dark, tent with foil. You want nice crispy skin.
• Step 5
  Remove the pork from the oven and let it rest 30 minutes. Cut the butcher's twine off and remove. Slice the pork. Serve the pork with the roasted veggies and pan juices.
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