Victor has been wanting to make a porchetta for the longest time… For the uninitiated, a porchetta is a stuffed and rolled pork roast of Italian origin. There are as many regional variations in Italy as there are ways to make Sunday Sauce.

In Philadelphia, it is most commonly served as a sandwich on an Italian roll – often with provolone and broccoli rabe. Here, it’s usually just called a roast pork sandwich – and everyone knows what you mean.

Armed with two pork tenderloins instead of a full pork loin, Victor went to work.

He butterflied and pounded the tenderloins and set them aside.

He made a paste of fresh rosemary, basil, garlic, lemon peel, lemon juice, pecorino romano, pistachios, crushed red pepper olive oil, and salt and pepper.

He spread this on top of the pounded pork tenderloins, added shreds of provolone cheese, and then topped it with slices of prosciutto. It was then rolled up and covered with more prosciutto, tied, and baked in a 350°F oven for about 45 minutes.

When it came out of the oven, I made a jus with the pan drippings and broth.


We let it cool to room temperature and then made sandwiches.


Quarter-inch slices with lots of a jus on the top bun and more in a bowl for dipping.

It was fantastic. Spicy, meaty, crunchy, garlicky, herby… All of these great flavors rolled into one sandwich. It really was perfection in sandwich form.

In typical fashion, there was enough for numerous meals. We just had it, again, for lunch – and it looks as if we’re s=et for lunch tomorrow, as well…

My stomach is smiling…