Classic Italian Herb-Roasted Porchetta

Preheat the oven to 450°F (232°C) with a rack positioned in the center. Allow the oven to fully heat to ensure a proper crust.

Heat a dry skillet over medium heat. Add the fennel seeds and toast for 1–2 minutes until fragrant, shaking the pan frequently to prevent burning. Lightly crush the seeds using a mortar or the flat side of a knife.

In a mixing bowl, combine the crushed fennel seeds with salt, black pepper, garlic, rosemary, sage, and lemon zest. Mix well to create a uniform aromatic rub.

Place the pork loin flat on a clean work surface, skin side down. Evenly rub the herb mixture over the entire surface of the meat, pressing gently so it adheres well.

Starting from one long edge, roll the pork tightly into a compact log. Secure with cooking twine at 1-inch intervals to maintain its shape during roasting.

Brush the exterior of the rolled pork generously with olive oil. Season lightly with additional salt and black pepper if desired.

Set the porchetta on a roasting rack placed inside a baking dish. Roast at 450°F (232°C) for 45 minutes, until the exterior is deeply golden and crisp.

Reduce the oven temperature to 325°F (163°C) and continue roasting for about 2 hours, or until the internal temperature reaches 165°F (74°C) at the center.

Remove from the oven and let rest for at least 20 minutes before slicing. Resting allows the juices to redistribute, ensuring moist and tender slices.