Low Sodium Porchetta
Elevate your dinner table with this irresistible Low Sodium Porchetta recipe, a lighter twist on the classic Italian favorite. Perfect for health-conscious foodies, this dish swaps high-sodium seasonings for bold, aromatic herbs like fresh rosemary, sage, thyme, and toasted fennel seeds, paired with pungent garlic and zesty lemon for a flavor-packed bite without the extra salt. Slow-roasted to tender perfection with unsalted chicken stock to lock in moisture, the pork loin is finished with a golden, crispy exterior for a show-stopping centerpiece. Ready in just over two hours, this crowd-pleasing porchetta is ideal for holiday feasts, special occasions, or whenever you want to impress. Slice it into juicy portions and serve alongside roasted vegetables or crusty bread for a wholesome, hearty meal that balances indulgence and nutrition.
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 2 tablespoons Fennel seeds
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh sage
- 1 tablespoon Fresh thyme
- 1 tablespoon Black pepper
- 6 large Garlic cloves
- 1 tablespoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Red pepper flakes
- 1 cup Unsalted chicken stock
- 1 sheet Parchment paper
- 1 roll Kitchen twine
Instructions
Preheat your oven to 275°F (135°C).
In a small skillet over medium heat, lightly toast the fennel seeds until fragrant. Remove from heat and let cool.
In a food processor, combine toasted fennel seeds, rosemary, sage, thyme, black pepper, garlic cloves, lemon zest, red pepper flakes, and olive oil. Pulse until it forms a coarse paste.
Lay the pork loin flat on a cutting board. Spread the herb paste evenly over the surface of the meat.
Roll the pork loin tightly into a cylinder shape. Secure the roll with kitchen twine at 1-inch intervals.
Place the rolled pork on a parchment sheet in a roasting pan. Pour the unsalted chicken stock at the bottom of the pan to keep the meat moist.
Cover the pork with another sheet of parchment and place the roasting pan in the preheated oven.
Bake for about 2 hours or until the internal temperature reaches 145°F (63°C).
Once cooked, increase the oven temperature to 450°F (230°C), remove the top parchment, and allow the pork to roast uncovered for an additional 10 to 20 minutes until the exterior is golden brown.
Remove from the oven and let the porchetta rest for 15 minutes before slicing.
Serve sliced and enjoy the tender, flavorful porchetta with reduced sodium.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 0.4 g | ||
| Protein | 374.0 g | 748% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6320 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
