Skip to Main Content
Smoked Porchetta with Italian Salsa Verde

Smoked Porchetta with Italian Salsa Verde

By Traeger Kitchen

We've got a delicious Traeger take on a classic Italian dish. Pork loin is wrapped with pork belly, layered with a citrus and herb blend, smoked over applewood to golden brown crispy perfection and served with a fresh Italian salsa verde.

Prep Time

30 Min

Cook Time

3 Hr




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurment:
3 Tablespoon dried fennel seed
2 Tablespoon red pepper flakes
2 Tablespoon sage, minced
1 Tablespoon rosemary, minced
3 Clove garlic, minced
As Needed lemon zest
As Needed orange zest
To Taste salt and pepper
6 Pound Pork Belly, skin on
1 Whole shallot, thinly sliced
6 Tablespoon parsley, minced
2 Tablespoon freshly minced chives
1 Tablespoon fresh oregano
3 Tablespoon white wine vinegar
1/2 Teaspoon kosher salt
3/4 Cup olive oil
1/2 Teaspoon Dijon mustard
As Needed fresh lemon juice


  • 1

    Prepare herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.

  • 2

    Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.

  • 3

    Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.

  • 4

    Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.

  • 5

    Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

  • 6

    When ready to cook, start the Traeger grill and set to Smoke.

  • 7

    Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.

  • 8

    Place the pan directly on the grill grate and smoke for 1 hour.

  • 9

    Increase the grill temperature to 325 degrees F and roast until the internal temperature of the meat reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

    325 ˚F / 163 ˚C


  • 10

    Remove from grill and let stand 30 minutes before slicing.

  • 11

    To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice.

  • 12

    Drizzle slices with Italian salsa verde and enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.