Porchetta

(1st day) Pierce all sides of pork with a fork, and use a meat mallet to flatten any thick areas if necessary. Combine ingredients for Dry Rub and evenly coat the pork on both sides. Place the pork in a resealable bag and refrigerate overnight.

(2nd day) Remove the pork and pat dry with paper towels to remove any excess moisture. Set aside the marinated herbs and lemon peel, as they will be used during roasting.

Toast the panko breadcrumbs and garlic in a preheated oven at 360°F (180ºC) for 10 minutes. Remove from the oven and transfer to a bowl. Add in remaining ingredients for Stuffing and mix well.

Place the pork fat-side down and evenly spread Stuffing over it. Roll the pork tightly to create an even shape, then secure it with kitchen twine.

Preheat the pot over medium heat for about 2 minutes. Add 1 tablespoon of olive oil and spread it evenly. Once the oil starts to smoke, add the pork and sear for about 10 minutes or until golden brown on all sides. Once seared, turn off the heat and place the pork seam-side up. Add potatoes, cover, and roast in a preheated oven at 360°F (180ºC) for 60 minutes.

Uncover and flip the pork seam-side down. Increase the oven temperature to 400°F (200ºC) and continue roasting uncovered for 30 minutes. About 5 minutes before the cooking time ends, place the reserved herbs and lemon peel from Step 2 on top of the pork. Return it to the oven to achieve a nice golden-brown color.

Check the internal temperature of the pork with a thermometer. When it reaches 140°F (60ºC), remove the pork from the oven. Let it rest until slightly cooled, then remove the kitchen twine and slice into ½-inch thick pieces. Serve with the roasted potatoes, and, if desired, with simmered white beans or salsa verde.