Porchetta

Ingredients

1 pork belly, no skin or bones 2 pork tenderloins 2 bunches of fresh parsley 1 bunch of fresh tarragon 1 bunch of fresh rosemary 0.5 bunch of fresh thyme 3 cloves of crushed garlic 1 lemon 300 g Dijon mustard Salt and pepper

Preparation

1 Chop all the fresh herbs and mix together. 2 Cut the pork belly through the middle and open like a tall book. 3 Season the pork well with the salt, pepper, garlic and mustard. 4 Sprinkle all the herbs over the meat along with the lemon zest and juice. 5 Lay the tenderloins on one long side of the pork belly and roll the belly around. 6 The fat side must be on the outside of the roll. 7 Tie well with butcher’s string. Cook over night.