Italian stuffed Porchetta

Recipe provided & created by Chef Crusco Catering in Austin, Texas


  • 1 Pork Tenderloin – butterflied and pounded 1/2 inch thick
  • 4 medium cloves garlic – peeled and finely minced
  • 2 teaspoons dried Sage
  • 2 teaspoons dried Oregano
  • 2 teaspoons Fennel seeds – toasted and roughly chopped
  • 1 teaspoon Red pepper flakes
  • Coarse Kosher Salt
  • Freshly ground Black Pepper
  • 1/2 cup fresh Parsley – finely chopped
  • 1/2 cup fresh Oregano – finely chopped
  • 1/4 cup Pecorino cheese – finely grated
  • 1 cup Panko – toasted
  • 1 Lemon – zest and juice
  • 3-4 tablespoons EVOO
  • 8 slices Prosciutto – thinly sliced


  1. Preheat oven to 425 degrees. In a bowl, combine garlic, dried sage, oregano, fennel seeds & the red pepper flakes. Add in the fresh parsley, fresh oregano, cheese, panko, lemon zest and juice. Season with salt/pepper and pour in the evoo. The mixture should be slightly moist. Mix well & set aside.
  2. Place the pork tenderloin on a cutting board and cut down the middle making sure not to cut all the way through the meat. Open it up and press down to flatten it out.
  3. Make another cut along the left and right flaps from the center and cut down the middle again not all the way through (leave about 1 inch). Place a large piece of plastic wrap on top of the pork and (using a mallet) pound out the pork thin (about 1 inch or less) until it is about 9 x 5 inches.
  4. Place a new, large piece of plastic wrap onto a clean, flat surface. Place 4 slices of Prosciutto (left to right) next to each other (in an overlapping scaled fashion) on top of the plastic wrap. Do the same thing with the other 4 slices right underneath moving from left to right.
  5. Center and place the pounded pork on top of the prosciutto. Season the meat with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1/2-inch border all around. Rotate the cutting board clockwise so that the short side of the roast is facing you.
  6. Using the plastic wrap as help, roll the meat into a tight cylinder, tucking the first edge of meat under slightly with your fingers. Once rolled up, use the ends of the plastic wrap to tighten the rolled meat even more creating like a large sausage. Wrap with foil and tighten the edges as well. Let it sit in the fridge for an hour or best over night.
  7. When ready to cook, remove the foil and plastic wrap and let come to room temperature for an hour or so. Place a sauté pan on med heat with EVOO. Place the pork into the pan and sear all over so that the prosciutto crisps but does not burn.
  8. Immediately place into the oven and cook until an instant-read thermometer inserted into the center of the roast registers 145 degrees (about 15-20 minutes).
  9. Transfer the pork to a cutting board and allow it to sit at room temperature for 5-10 minutes. Slice the pork into 2-3 inch medallions. Drizzle with drippings from the pan onto the pork. Serve with Pan fried Potatoes, polenta or our Pancetta & Egg Pasta. Enjoy!