Low Sodium Porchetta

Delight in the rich, herbaceous flavors of this Low Sodium Porchetta, a lighter take on the classic Italian dish that doesn’t skimp on taste. Perfectly seasoned with a fragrant blend of toasted fennel seeds, fresh rosemary, sage, thyme, garlic, and a hint of lemon zest, this recipe achieves culinary excellence without relying on excessive salt. The pork loin is carefully rolled, roasted low and slow to juicy perfection, and finished with a golden crust for added texture and visual appeal. With its reduced sodium content, this porchetta is ideal for those seeking a heart-healthy, flavor-packed centerpiece for any meal. Serve it alongside roasted vegetables or a fresh salad for a stunningly simple yet sophisticated dining experience.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

In a small skillet over medium heat, lightly toast the fennel seeds until fragrant. Remove from heat and let cool.

Step 3

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.

Step 4

Lay the pork loin flat on a cutting board. Spread the herb paste evenly over the surface of the meat.

Step 5

Roll the pork loin tightly into a cylinder shape. Secure the roll with kitchen twine at 1-inch intervals.

Step 6

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.

Step 7

Cover the pork with another sheet of parchment and place the roasting pan in the preheated oven.

Step 8

Bake for about 2 hours or until the internal temperature reaches 145°F (63°C).

Step 9

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.

Step 10

Remove from the oven and let the porchetta rest for 15 minutes before slicing.

Step 11

Serve sliced and enjoy the tender, flavorful porchetta with reduced sodium.

Nutrition Facts

Serving size	(1698.9g)

Amount per serving	% Daily Value*
Calories	3691.7

Total Fat 221.5g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1075.0mg	0%
Sodium 904.7mg	0%
Total Carbohydrate 28.3g	0%
Dietary Fiber 10.1g	0%
Total Sugars 0.4g
Protein 374.0g	0%

Vitamin D 0IU	0%
Calcium 535.6mg	0%
Iron 18.0mg	0%
Potassium 6319.9mg	0%

*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.

Source of Calories

Fat: 55.3%

Protein: 41.5%

Carbs: 3.1%