Roast Pork Porchetta-Style

I thought 155 sounded high. The flavor of this was absolutely great, but the temperature should've been 145. I will make this again!!

I went with the rosemary option, and omitted the garlic and black pepper due to guests' dietary restrictions. The flavor was fine but the meat came out tough. I was using a convection oven for the first time, so that may have been the problem.

This was fabulous and easy! I used rosemary instead of the fennel, and I didn't quite have two Tablespoons so I threw in about a teaspoon of Italian seasoning too. It was great before I poured the sauce on it - incredibly moist and flavorful, but even better once I did. I served it with roasted winter vegetables with roasted garlic sauce (from the Simply in Season cookbook), and it was the perfect accompaniment.

Delicious. I followed the recipe exactly, with wonderful results. I will use the recipe again, however next time I'll try cooking the roast prior to dinner time, slicing it, pouring the pan sauce over the meat, sealing in foil and warming right before serving time. Hopefully, that will make the meat moister - pork tends to be a little too dry for my taste. I'll also try the rosemary version.