Italian Smoked Pork Roast
Herb-crusted pork roast with Italian seasonings.
Jump to RecipeItalian seasonings and smoked pork are a match made in heaven, and this herb-crusted roast proves it. The combination of rosemary, sage, garlic, and fennel creates an aromatic crust that infuses the meat as it smokes, resulting in something that tastes like it came from a Tuscan farmhouse kitchen.
This roast is perfect for Sunday dinners, Italian-themed dinner parties, or holiday gatherings where you want something different from the usual ham or turkey. It pairs beautifully with wine and conversation, making it ideal for intimate celebrations and special family meals.
Serve with roasted vegetables, creamy polenta, or garlic mashed potatoes. Sautéed broccoli rabe with garlic provides a slightly bitter contrast that's classically Italian. A simple arugula salad with lemon vinaigrette and shaved parmesan cuts through the richness beautifully.
Vary the herb blend based on your preferences - add fresh oregano for more punch, or include sun-dried tomatoes in the crust for a Mediterranean twist. Try stuffing the roast with spinach and provolone for a porchetta-inspired version. A balsamic glaze during the last hour adds sweet tanginess.
Make the herb paste the night before and let it marinate on the pork - this allows the flavors to really penetrate the meat. Score the fat cap to help the seasonings get into every bite. Let the roast rest for at least 15 minutes before slicing to keep all those juices inside.
Ingredients
Instructions
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1
Mix oil with garlic, herbs, and spices. Try Bad Byron's Butt Rub for extra flavor.
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2
Score pork loin in diamond pattern.
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3
Rub herb mixture all over, pressing into cuts.
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4
Refrigerate uncovered for 4 hours.
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5
Smoke at 250°F with cherry wood chunks.
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6
Cook until internal temp reaches 145°F (about 3-4 hours). Use an instant-read thermometer for accuracy.
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7
Rest 15 minutes.
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8
Slice and serve with pan juices.
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9
Pair with roasted vegetables or polenta.