¼ cup/60 ml high-quality herb flower, decarbed and finely chopped
1 fresh boneless pork loin, 3 pounds/1⅓ kg
1½ pounds/680 g center-cut bacon
⅓ cup/80 ml basil pesto
¼ cup/60 ml fresh basil, finely chopped
¼ cup/60 ml fresh oregano, finely chopped
2 tablespoons/30 ml fresh rosemary, finely chopped
2 tablespoons/30 ml fresh thyme, finely chopped
2 tablespoons/30 ml pink Himalayan salt
2 tablespoons/30 ml fresh ground pepper
10 garlic cloves, minced
Preheat your smoker or oven to 250°F/120°C.
In a mixing bowl, combine the duck fat, pesto, oil, garlic, and herbs.
Using an extremely sharp knife, carefully unroll the pork loin.
Once your pork loin is rolled out about ½ inch thick, rub on the entire herb/oil mixture.
With a meat needle tenderizer or forks, go back and forth over the meat, using a repeated stabbing motion to tenderize it; fold it in half, and repeat the process. Flip it over, and repeat the process again.
Weave raw bacon strips into a bacon blanket for the pork loin.
Place the pork loin on the bacon blanket, and roll it into a log.
Truss it (tie it with butcher’s twine), and rub all the excess herb/oil mixture into it. Cover it in a triple layer of foil.
Bake the Porkchetta in your preheated smoker or oven for 2½ hours.
Open the foil to expose the top half of the pork. Drain half the juice and fat; then return it to the cooker for 1 hour to crisp up the outer bacon.
Remove your Porkchetta from the oven and let it sit for 10 minutes before slicing it and serving your lucky guests! Enjoy!