If you’re ready to impress everyone with a melt-in-your-mouth roast that’s packed full of flavor, you have to try this Porchetta Recipe with Fennel and Herbs Recipe. It’s one of those dishes that feels fancy but is actually pretty straightforward—and once you master it, you’ll be making it again and again. The juicy pork belly wrapped around tenderloin, infused with fragrant fennel and fresh herbs, creates a feast that’s both rustic and downright irresistible.

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Why This Recipe Works

Flavor Harmony: The combination of fennel seeds, fresh herbs, and garlic creates a balanced and aromatic profile that perfectly complements pork.
Texture Contrast: Slow roasting the porchetta brings out tender meat inside and a crisp, crackling skin on the outside—which is pure joy to bite into.
Practical Technique: Rolling and tying the pork belly around tenderloin keeps the meat juicy and makes for a beautiful presentation.
Make-Ahead Flavor Boost: Letting the pork rest uncovered in the fridge overnight deepens the seasoning and dries the skin for perfect crisping.

Porchetta with Fennel and Herbs, pork roast with fennel and herbs, Italian-style porchetta, herb-crusted porchetta, easy porchetta recipe - 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

This Porchetta Recipe with Fennel and Herbs Recipe brings together simple yet powerful ingredients that each play their part. From the luscious pork belly to the punchy herbs and zesty lemon, every element enhances the other, making the final dish unforgettable.

Porchetta with Fennel and Herbs, pork roast with fennel and herbs, Italian-style porchetta, herb-crusted porchetta, easy porchetta recipe - 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: The fatty layer delivers the rich tenderness you want, and scoring it helps render the fat and crisp the skin.
Pork Tenderloin: This lean cut inside stays juicy and contrasts beautifully with the belly’s richness.
Fennel Seeds: Toasted for a fragrant, slightly sweet licorice note that’s signature to porchetta.
Garlic: Adds savory depth that crashes perfectly with herbs and fennel.
Fennel Fronds, Rosemary, Sage, Thyme: Fresh herbs are crucial—they provide brightness and complexity to the herb paste.
Lemon Zest: A zingy hit that cuts through the fat and lifts the flavors.
Red Pepper Flakes: Just a touch of heat for balance.
Salt and Black Pepper: Essential for seasoning and bringing all the flavors alive.
Olive Oil: Helps bind the herb paste and ensures easy spreading.

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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.

Make It Your Way

I love that this Porchetta Recipe with Fennel and Herbs Recipe is a perfect blank canvas for your creativity. You can tweak the herb mixture, switch up the meats, or play with spices based on what you have on hand or your mood that day.

Variation: I sometimes swap out rosemary for fresh marjoram when I want a lighter herbal touch, and it turns out delightful—and still keeps all the aromatic charm.
Dietary Modification: If you’re looking for a leaner option, you can use all pork tenderloin and just adjust the herbs and cooking time to keep it juicy.
Seasonal Tweaks: In cooler months, I add a pinch of smoked paprika to the paste for warmth and depth.

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

Step 1: Score and Prepare the Pork Belly

First things first, pat the pork belly dry with paper towels—this helps get that skin crispy later on. Using a sharp knife, score the fat side in a wide crosshatch pattern, cutting through the fat but not all the way to the meat. This allows the fat to render and the skin to puff and crisp up beautifully. Then flip it meat side up. Lay the pork tenderloin over it and trim any hanging bits so both pieces are roughly the same length. Don’t toss that trimmed piece—it’s perfect for stuffing into thinner spots or saving for another dish.

Step 2: Make the Herb and Fennel Paste

Toast the fennel seeds in a dry pan for about a minute until fragrant—this step really wakes up their flavor. Then, crush them with a pestle and mortar or pulse in a food processor along with garlic, fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, and just 1 teaspoon salt. You want the mixture to have a paste-like consistency—you don’t have to go perfectly smooth, but it should be spreadable. This paste is the flavor bomb that makes the Porchetta Recipe with Fennel and Herbs Recipe so memorable.

Step 3: Coat and Roll the Meat

Spread about three-quarters of your herb paste evenly over the meat side of the pork belly and all around the tenderloin. Then roll the belly tightly around the tenderloin and start tying it with butcher’s twine. Tie once at one end, then continue looping and tightening every 1–2 inches until you reach the other end, finishing with a secure knot. The key here is to pull the string snug so the roll holds its shape, but don’t squeeze so tight that the tenderloin is pushed out. Wrap the remaining herb paste over the outside of the belly and sprinkle the last half teaspoon of salt over it. Pop it uncovered into the fridge for at least a full day—this drying step helps firm up the skin for that perfect crackling.

Step 4: Roast Low and Slow, Then Crank the Heat

On cooking day, let the porchetta come up to room temperature while you preheat the oven to 275°F (135°C). Place your tied pork on a rack inside a roasting pan, and roast it gently for about 2 hours. You want to aim for an internal temperature of 150°F (65°C) —this slow roast lets the flavors meld and the pork gets deliciously tender. Then, crank the oven heat up to 450°F (230°C) to crisp up the skin. Keep a very close eye at this stage; usually, 15-25 minutes will create a deeply golden, bubbly crackling without burning it. The difference between good crackling and great crackling is all in this last step!

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Tips from My Kitchen

Patting Dry: I learned early on that drying the pork belly thoroughly before scoring is a game-changer for crispy skin.
Don’t Skip Toasting: Toasting fennel seeds really brings out their aroma—don’t rush this step!
Tying Tight, Not Too Tight: Keep the roll snug but gentle—too tight and you’ll squeeze out the tenderloin, which I’ve definitely done once or twice.
Close Watch at High Heat: The final crisping stage can go from perfect to burnt fast—I stand by the oven door here, and you might want to, too!

How to Serve Porchetta Recipe with Fennel and Herbs Recipe

Porchetta with Fennel and Herbs, pork roast with fennel and herbs, Italian-style porchetta, herb-crusted porchetta, easy porchetta recipe - 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 usually sprinkle fresh chopped fennel fronds and a little extra lemon zest on top right before serving. The green flecks and zingy brightness make every bite pop. Sometimes, I add a drizzle of good-quality extra virgin olive oil or a scatter of fresh thyme leaves to make it extra homey and inviting.

Side Dishes

For sides, roasted root vegetables like carrots, parsnips, and potatoes are my go-to—they soak up the porchetta’s delicious juices. A light arugula salad with lemon vinaigrette cuts through the richness nicely, and a side of creamy polenta or risotto rounds the meal out beautifully.

Creative Ways to Present

For special occasions, I’ve started serving the porchetta sliced on a wooden board with an assortment of breads, olives, and pickled vegetables alongside—it turns dinner into a festive grazing experience. It’s such a crowd-pleaser and really lets guests mingle and choose their own adventure on the plate.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your feast, wrap leftover porchetta tightly in foil or place in an airtight container and store in the fridge. It keeps beautifully for up to 3 days. I slice the pork before storing, making it easier to reheat or toss in sandwiches later.

Freezing

I’ve frozen leftover porchetta slices wrapped well in plastic wrap and then foil, and it reheats surprisingly well. Just thaw overnight in the fridge before reheating. This makes it great for prepping ahead or saving portions for quick meals.

Reheating

To keep the skin crisp, I usually reheat in a hot oven (around 375°F / 190°C) on a rack for 10-15 minutes. If the skin isn’t as crisp as I want, I use a quick blast under the broiler but watch it carefully to prevent burning. This way, leftovers still feel special instead of sad.

FAQs

Can I make this Porchetta Recipe with Fennel and Herbs Recipe without pork tenderloin?

Absolutely! The pork tenderloin adds a leaner center and nice texture contrast, but you can use pork belly alone for a fattier, richer result. Just adjust cooking time based on the size to ensure it’s cooked through.
What’s the best way to get crispy skin on porchetta?

Patting the skin dry really well, scoring it, letting the pork rest uncovered in the fridge overnight, and finally roasting at high heat for the last 15-25 minutes are key steps for crackling skin.
Can I prepare the porchetta paste in advance?

Yes! You can make the fennel and herb paste a day or two ahead and store it in the fridge. Just bring it to room temperature before spreading on the meat.
How do I know when the porchetta is fully cooked?

The best way is to use a meat thermometer and aim for an internal temperature of 150°F (65°C) before finishing with the high-heat roast to crisp the skin.

Final Thoughts

This Porchetta Recipe with Fennel and Herbs Recipe has become one of my absolute favorites for cooking celebratory dinners and easy weekend feasts alike. The method is approachable, but the flavors feel like something truly special. Trust me—once you’ve wrapped your pork belly around that tenderloin and savored the first bite of crispy, fragrant meat, you’ll be hooked. It’s one of those recipes you’re proud to share because it tastes like love. So, roll up your sleeves, grab some fennel, and let’s get roasting—you’re going to nail this!