beloved by the family. My interpretation of the Christmas stollen that is sold at neighborhood bakeries, particularly those on “The Hill” in St. Louis. Three huge stollen (or around 48 servings) are produced by this recipe. can produce smaller stollen by cutting as desired.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 5 |
Ingredients
- 1 tablespoon dill seed
- 1 tablespoon fennel seed
- 1 teaspoon dried oregano
- 1 teaspoon lemon-pepper seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 pounds boneless pork roast
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10×15-inch roasting pan.
- Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 9 g |
| Sodium | 175 mg |
| Sugars | 0 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Mine took 3.75 hours to reach 145 degrees in a 350 degree oven. Nothing wrong with my oven temperature. Just pointing out that times vary depending on the size of the roast.
This is better than an Italian deli that makes it!! The only thing I added was extra virgin olive oil to the rub and paprika for color. It is fabulous!
Porketta is something my family enjoys all year long. I love to look at the recipes for traditional dishes that I already make, and it’s always funny to read how people adjust them, so much so that they are unrecognizable from the original. I do like the spice rub. Anise or fennel seeds give an authentic Italian flavor to the pork, and the lemon brightens it. Thank you.
Great recipe. For those who have had the porketta from Super 1 in Virginia, MN, you can purchase the seasoning mix from them and they’ll ship it to you!
I added a few 1 teaspoon each of sage, rosemary and crushed red pepper flakes to the recipe. I crushed the spices together and coated the meat in olive oil and rubbed the spices on and then put it into a large crock pot with 1 cup water and chopped up one onion and 2 garlic cloves. The meat was done in about 2 1/2 hours on low but I left it in longer since it was no where near dinner time. I then sliced the meat near dinner and let it sit in the juice in the crockpot until serving. Came out excellent. I will definitely make it again
I did this recipe on a pork roast and placed it in the crock pot on low all day Made it twice now
Made as directed except ground all spices in a mortar and pestle and added a tablespoon of paprika. Was absolutely excellent and very easy to make compared to other porketta recipes out there. Great to make ahead and chill then slice for sandwiches.
I use this recipe i make it in a crock pot with a ¼cup vinger per lbs of meet maybe a litte less also about 3cups water ie enough liquids to just cover the meet for an even taster version when meets cooked if falls apart i pull it out. Then place about a head of cabbage in the bottom of crock pot replace meet on top to hold the cabbage down and continue to cook till cabbage is tender….
Super easy recipe for an Italian style pork roast.
I have made this several times. The biggest changes I made was adding about two Tablespoons of Caraway seeds coating it well with the rub, put roast in a 1 gal. storage bag over night in the fridge.
I make this with the exact ingredients. The only thing I do is grind the spices in my coffee grinder and add a little olive oil. it’s amazing!
I remember this roast back when I lived in eastern PA in the ’70s. I missed it so much that when I moved and visited the area, I got just the spices from the Market I used to buy mine at!!. Fennel makes this flavorful.. Thanks for the recipe.
My family loved it! I made it in the crock pot instead of the oven since I don’t have time to wait after work. So I added 1 cup water to it in the crock pot and cooked it about 8 hours. The only other variation was I used fresh dill that my new neighbor gave me. The roast was falling apart delicious!
this was very good.. i scaled down to 1 pound of pork and used boneless chops.. only thing missing was the salt.. i threw all the herbs/seasonings in the coffee grinder and let sit on the pork for about an hour.. cooked these on the griddle for more even cooking and salted at the end.. ty for the recipe
I have made Porketta roast a few times. This will be the first time I use this recipe. But, in the past when I made it, I remember that the previous recipes called for approximately 1 teaspoon of crushed red pepper flakes. If you like that kind of thing, go ahead and add it. You won’t be sorry and it’s not overpowering with heat either.
Nice change of pace for a pork roast but i thought the fennel seed was a bit much
I loved this recipe! So juicy and tender! Definetely a keeper
Perfect. Made it just as the recipe stated – let it sit covered with foil in the oven for 1/2 hr after turning off the heat. Lots of juices in the bottom of the pan and I sliced the roast into the juices. Very moist!
Wish I could give this 10 stars! Just fabulous, and so easy. My suggestions are – I’m not so much of a fan of actual pork roasts and prefer a bit leaner meat. So, I used pork tenderloins for this recipe. I cooked mine in the crockpot. The night before, I put my tenderloins in a baggie with the seasoning (ground the fennel a bit as others have suggested) and just enough vegetable oil to mix with the spices and coat the tenderloins. Then put it in the crock pot in the AM and it was perfect for supper. Whatever you do, do not leave out the fennel. That is what makes it porketta, and it is fabulous! So glad I found this recipe. My husband is from Northern Minnesota and we just can’t find porketta roasts in the store here in Texas. But, now with this recipe I can make porketta that exceeds his high expectations! 😉
I butterflied the roast (used a boneless shoulder) and put half of the rub inside, trussed it and rubbed the outside with the remainder. Been making this for years…love it!!!
I used regular dried dill and ground up the fennel seed, which was the prominent flavour. Even for our 2 lbs. roast it needed the full cooking time as indicated in the recipe for a 4lbs roast. It did end up somewhat dry, and we weren’t a fan of the flavours. We’ve tried dry rubs on pork roasts before, but this one isn’t to our taste.