Porchetta with Cheesy Chard-and-Leek Stuffing Recipe

Rich, aromatic, and deeply savory, porchetta is a compelling and unexpected choice for the Thanksgiving table — and this version is tailor-made for make-ahead ease. It begins with a butterflied pork loin that’s dry-brined overnight with crushed fennel seeds, chopped rosemary, salt, and pepper, the hallmark flavors of classic porchetta. Once stuffed with sautéed leeks, Swiss chard, and Parmesan, and topped with bacon or pork belly, the quick-cooking loin goes from oven to table in just an hour.

The crackling crust from strips of pork belly makes this stuffed and rolled variation on a classic Italian porchetta. Before roasting, the meat is spread with a savory layer of sautéed leeks and Swiss chard. Anchovies add depth without overpowering, while the fennel and rosemary in the dry-brine bring in traditional porchetta flavors. Roasted until the pork belly strips are crisp, this meaty main is a satisfying and flavorful take on the Italian original.

How to butterfly a pork loin

Butterflying a pork loin involves cutting the roast horizontally so that you can open it up to lie flat like a book. It’s a technique often used for adding seasonings or stuffings. It isn’t difficult, but you must remember to stop cutting just before you reach the edge so that you end up with one continuous piece of meat rather than two separate slabs.

Now you’re ready to fill and roll up the roast.

What can you make ahead? 

The leek-and-Swiss-chard filling can be prepped ahead so that all that’s left to do at mealtime is to assemble and roast the porchetta. 

Notes from the Food & Wine Test Kitchen

• If you’re slicing pork belly yourself, freeze the slab until it is firm but not frozen solid, and slice using a very sharp knife.
• Pork loin is very lean cut of meat, and it really benefits from an overnight dry-brine to help maximize its juiciness. Also, take care not to overcook the cut — use a meat thermometer for best results. Test the temperature with a thermometer to a few places toward the end of the cook time for the best results.
• Very thick-cut bacon is a good substitute for the pork belly. It might crisp up more quickly; tent the roast with foil so that the bacon doesn’t burn.
• You can ask to have your pork loin butterflied at most butcher shops or grocery store meat counters — it’s a big time-saver, especially if you’re not familiar with the technique.

Suggested pairing

Serve this roast with a classic Italian red, such as Barone Ricasoli Brolio Chianti Classico Riserva.

This recipe was developed by Anna Theoktisto; the text was written by Cheryl Slocum.

Key Steps

1. Prep the Pork

Make a lengthwise cut along the side of the loin with the knife positioned one-third of the way up from the bottom of the roast and parallel to the cutting board; cut through, moving from right to left through center and stopping 1/2 inch from side of pork. Open the loin like a book.

2. Increase the Surface Area

Make another lengthwise cut, starting at the center fold and slicing toward the left side, stopping 1/2 inch from the left edge but not cutting through. Continue until the meat lies on the surface as a large, flat rectangle.

3. Roll the Roast

Sprinkle cheese over pork; spread chard mixture over cheese. Roll pork, starting at the shorter side, into a tight spiral.

4. Tie It Up

Drape pork belly crosswise over the pork; tie with kitchen twine to secure. Sprinkle with salt and pepper.