Porchetta with Roasted Vegetables

Purchase 1/2 pound raw boneless pork for each adult serving.

Seasoning Mix

1 teaspoon salt
1 tablespoon ground black pepper
5 Garlic cloves, chopped
1 cup freshly chopped parsley
1 tablespoon Garlic powder
1 tablespoon Rosemary
2 tablespoons Olive oil

Rub the surfaces to be seasoned with olive oil and coat with the spice mixture. If you cut open the pork to season the middle, make sure you tie it back together with string
Place the Porchetta in a large roasting pan and cover with aluminum foil. Cut a few slits in the aluminum

Set your oven to 350 degrees for the first half hour and then reduce the temperature to 325 degrees for the remainder of the time. Bake a small roast for one hour per pound and a larger Roast for 30 to 40 minutes per pound. Figure about 3 hours for a 5 lb. roast.

Roasted Vegetables

10 new potatoes, halved
6 carrots cut into 2 to 3 inch pieces.
2 to 3 Onions, quartered or chunked.
2-3 whole garlic bulbs

About 45 minutes before the roast is done, remove the aluminum foil and place the potatoes, carrots, onions, and whole garlic bulbs around the pork. Remove the loose outer skin from the garlic bulbs and coat the tops with olive oil. Occasionally stir the vegetables so that they may cook evenly.

The roasted Garlic can be used to make toasted Italian Bruschetta, which is bread seasoned with garlic, Balsamic vinegar, olive oil, fresh basil, grated cheese and various toppings as chopped tomatoes, pesto, olives or cheeses.

The pork will be done when you can pull it apart with a fork. Remove the Porchetta from the oven and let in stand for about 5 to 10 minutes. Do not slice it; simply pull it apart with a fork. Serve with the roasted vegetables.

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