Classically, a porchetta is a when an entire pig is deboned, broken down and various parts are ground and seasoned before being stuffed back in and getting rolled up. The process of butchering and rolling an entire pig was definitely not in the cards for me, plus I’m not feeding the third regiment. Drawing inspiration from both Chef Michael Symon and Chef Mario Batali I went to work assembling my own porchetta style pork loin roast. The result? A brilliant red porchetta, my latest at Digital Dads.