Name: Porchetta with Fennel and Herbs Recipe
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 2 lb pork belly, 1 slab, approx; 1 lb pork tenderloin or larger; 1 teaspoon fennel seeds; 2 cloves garlic, roughly chopped; 2 tablespoons fennel fronds; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh sage, chopped; 2 teaspoons fresh thyme, chopped; Zest of 1 lemon; ½ teaspoon red pepper flakes; 1 teaspoon black pepper; 1 ½ teaspoon salt, divided; 1 tablespoon olive oil

Jump to Recipe· 4.5 from 18 reviews

If you’re craving something show-stopping yet totally doable, I’ve got just the thing for you: my Porchetta with Fennel and Herbs Recipe. This rustic Italian roast is all about layers of flavor from fragrant fennel seeds, fresh herbs, and tender pork belly wrapped around juicy pork tenderloin. Trust me, once you try this, it’ll become a go-to for family dinners and special occasions alike. Keep reading because I’ll walk you through every step to nail this delicious masterpiece at home.

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Why This Recipe Works

Balanced Flavors: The fennel seeds and herbs infuse the pork belly and tenderloin with a perfect savory and slightly aromatic punch.
Perfect Texture: Slow roasting ensures melt-in-your-mouth tenderness with a crunchy, golden crackling exterior.
Simple Yet Impressive: Using just a handful of ingredients, this recipe feels fancy but is surprisingly straightforward.
Make-Ahead Friendly: Marinating the pork overnight lets the flavors deepen for an even tastier roast.

Porchetta with Fennel and Herbs, Italian Roast Pork, Fennel Herb Roast Recipe, Gourmet Pork Belly Roast, Elegant Holiday Pork Dish - A roasted rolled meat with a crispy, golden-brown outer layer sits on a metal grilling rack inside a baking tray. The piece is tied tightly with string around it, creating several segments along its length. The surface of the meat is speckled with dark grilled herbs and spices, and the meat’s texture looks slightly charred and juicy. The tray beneath the rack catches drips of juice and browned bits, with a shiny, oily finish. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Porchetta with Fennel and Herbs Recipe lies in the interplay between the fatty pork belly, lean tenderloin, and the bright, piney herby paste. These ingredients complement each other beautifully—while fennel provides a subtle aniseed aroma, rosemary and thyme add depth, and fresh garlic makes it pop. Here’s a quick breakdown of the key players.

Porchetta with Fennel and Herbs, Italian Roast Pork, Fennel Herb Roast Recipe, Gourmet Pork Belly Roast, Elegant Holiday Pork Dish - Flat lay of a fresh slab of pork belly with scored fat, a whole pork tenderloin, a small white ceramic bowl of whole fennel seeds, roughly chopped garlic cloves, a small bunch of fennel fronds, a small pile of chopped fresh rosemary, a small pile of chopped fresh sage, a small pile of chopped fresh thyme, a lemon with zest curls visible, a small white ceramic bowl containing red pepper flakes, another small white ceramic bowl with black peppercorns, a small white ceramic bowl of coarse salt, and a small white ceramic bowl of golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork Belly: Look for a slab with even fat and meat layers; the fat bastes the meat during roasting for ultimate juiciness and crispy skin.
Pork Tenderloin: Lean and tender, this cuts through the richness of the belly, creating a balanced bite.
Fennel Seeds: Toasted to release their fragrance, these give that signature sweet, licorice flavor classic to porchetta.
Garlic: Roughly chopped and crushed to mix well with herbs, it adds pungency and warmth.
Fresh Rosemary, Sage & Thyme: These herbs give earthy, woodsy notes and brighten the pork’s richness.
Fennel Fronds: They’re mild and fresh—perfect for toppings or blending into the herb paste.
Lemon Zest: Adds a subtle citrus brightness to cut through the fattiness.
Red Pepper Flakes: Just a pinch adds a gentle heat that enlivens every bite.
Salt & Pepper: Essential for seasoning and enhancing flavor.
Olive Oil: Helps bind the herb paste and keep pork moist during roasting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of this Porchetta with Fennel and Herbs Recipe is how flexible it is. I often tweak the herb mix or spice level depending on the season or what I have on hand, and you should feel free to do the same. It’s all about making it your own!

Variation: Sometimes I add a little crushed juniper berry to the herb paste for a unique piney note that pairs beautifully with pork.
Dietary Modification: If you prefer less heat, skip the red pepper flakes or reduce them—they add subtle warmth, not overpowering spice.
Seasonal Twist: In winter, I swap fresh herbs for dried mixed Italian herbs and add a sprinkle of smoked paprika for extra coziness.

Step-by-Step: How I Make Porchetta with Fennel and Herbs Recipe

Step 1: Prepping the Pork Belly and Tenderloin

First things first, pat your pork belly dry with paper towels to get rid of any moisture—that helps the skin crisp up later. Then, use a sharp knife to score the fat side in a wide crosshatch pattern, cutting through the fat but not the meat. This allows the fat to render beautifully. Flip it over so the meat side is up and lay the pork tenderloin on top. Trim the tenderloin if it hangs over so both pieces are about the same length. If you have extra tenderloin offcuts, tuck them into thinner parts of the belly or save them for another use. Pro tip: I once laid two tenderloin pieces side by side inside the belly for extra meaty goodness when I had a really long belly.

Step 2: Making the Herb and Fennel Paste

Toast the fennel seeds in a dry pan for about a minute until fragrant—watch closely to avoid burning! Then, crush them in a mortar and pestle or pulse in a food processor along with garlic, fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, 1 teaspoon salt, and olive oil. You’re aiming for a smooth, fragrant paste that will coat the meat evenly. Don’t rush this step; fresh herbs really make a difference here.

Step 3: Coating and Rolling

Spread about three-quarters of your herb paste over the meat side of the pork belly and coat the tenderloin pieces thoroughly—this ensures every bite is delicious. Next, roll the belly tightly around the tenderloin. Grab kitchen twine and tie one end, then work your way down in 1 to 2-inch intervals, looping and pulling the string snug but not so tight it squeezes the meat out. Finish by tying off the other end. This step might feel fiddly, but it’s worth the patience because it helps the porchetta keep its shape and cook evenly.

Step 4: Applying the Final Herb Rub and Refrigerating

Rub the remaining herb paste all over the outside of the belly, and sprinkle the additional half teaspoon of salt over the skin to draw out moisture and kickstart the crispiness. Place the porchetta uncovered in the fridge for at least a day—overnight is perfect. This drying step is crucial, and I always dab off any moisture once or twice if I see any collecting, especially if my fridge is humid.

Step 5: Roasting to Perfection

On cooking day, let your porchetta come to room temperature while the oven heats to 275°F (135°C). Roast it low and slow for about 2 hours if your pieces are about 2 pounds each—adjust a little if smaller or larger. The goal is to reach an internal temperature of 150°F (65°C). This slow roast keeps the meat tender and juicy. Then, crank the oven up to 450°F (230°C) and roast until the skin is blisteringly crisp and beautifully golden, about 15 to 25 minutes. Keep a close eye here because things can burn fast.

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Pro Tips for Making Porchetta with Fennel and Herbs Recipe

Dry Skin is Key: Drying the porchetta uncovered overnight and dabbing moisture means the skin crisps up beautifully instead of steaming.
Tie Tightly but Thoughtfully: Pull the string tight so the porchetta holds shape during roasting yet doesn’t squeeze the tenderloin out.
Watch the Crisping Stage: That last blast under high heat can go from perfect to burnt in minutes, so keep your eyes on it.
Use a Meat Thermometer: It takes the guesswork out and guarantees juicy pork every time—150°F is your target.

How to Serve Porchetta with Fennel and Herbs Recipe

Porchetta with Fennel and Herbs, Italian Roast Pork, Fennel Herb Roast Recipe, Gourmet Pork Belly Roast, Elegant Holiday Pork Dish - The image shows a rolled and roasted meat log sliced into several pieces. The outer layer is crispy and golden brown with a textured crust, while the inner layers reveal well-cooked, juicy meat with a mix of white and pinkish shades, and some herbs visible inside. The slices are neatly arranged on a wooden board with some meat juices pooling around them. The background is softly blurred with a bright light source coming from behind. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep garnishes simple—some extra fresh fennel fronds or chopped herbs sprinkled on top add an irresistible fresh crunch. A little lemon wedge on the side is great for those who want a bright hit after each bite. Sometimes I drizzle a tiny bit of high-quality olive oil just before serving to make everything shine.

Side Dishes

This porchetta goes wonderfully with roasted potatoes tossed in rosemary, a crisp green salad with a lemony vinaigrette, or even creamy polenta to soak up the runny juices. I’ve also enjoyed it alongside sautéed greens or a simple slaw to add some bright crunch.

Creative Ways to Present

For special occasions, I’ve served the porchetta thinly sliced on a big wooden board surrounded by roasted root vegetables and fresh herbs. It’s not only stunning but encourages everyone to dig in family-style. Another time, I stuffed slices into crusty rolls with arugula and mustard mayo for a seriously delicious sandwich spread!

Make Ahead and Storage

Storing Leftovers

Leftover porchetta keeps beautifully in an airtight container in the fridge for 3-4 days. I like to slice it thinly before storing—it saves time later and makes reheating or sandwich-making a breeze.

Freezing

If you want to freeze, wrap the porchetta tightly in plastic wrap and then foil to prevent freezer burn. It keeps well for up to 3 months. I usually slice before freezing so I can thaw just what I need.

Reheating

To reheat, warm slices gently in a low oven or covered skillet to keep moisture and avoid drying out. If you want to revive some crispiness, finish with a quick under the broiler or in a hot pan for a minute. This way, you’ll get juicy meat with a bit of that original crackly skin texture back.

FAQs

Can I use just pork belly or tenderloin alone for this recipe?

While the classic porchetta combines pork belly and tenderloin for contrasting textures, you can use just pork belly for a richer, fattier roast or just tenderloin for a leaner version. Just adjust cooking times accordingly and be mindful of fat rendering for belly-only roasts.
How important is the drying step before roasting?

The drying step is crucial for achieving crisp, crackling skin. Allowing the porchetta to rest uncovered in the refrigerator overnight draws moisture out, helping the skin crisp up perfectly during roasting.
What do I do if I don’t have a meat thermometer?

A meat thermometer is the best way to ensure perfect doneness. But if you don’t have one, roast the porchetta low and slow for about 2 hours per 2 pounds, then crisp the skin at high heat. Slice carefully to check that the meat is cooked through but still juicy.
Can I make the herb paste ahead of time?

Definitely! Making the herb paste a day ahead lets the flavors deepen. Store it in an airtight container in the fridge until you’re ready to coat the pork.

Final Thoughts

This Porchetta with Fennel and Herbs Recipe holds a special place in my heart because it’s one of those dishes that brings everyone to the table—smiling, chatting, and eagerly passing plates around. The balance of flavors, textures, and the aroma that fills your kitchen while roasting is pure comfort. I’m confident you’ll find making it as rewarding as eating it. So roll up your sleeves, invite a friend into the kitchen, and treat yourself to some homemade Italian magic!