Preheat the oven to 425 degrees F
For the pork tenderloin you need:
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
10 cloves of garlic, sliced thin
1/2 tablespoon crushed red pepper flakes
Extra-virgin olive oil
1 large pork tenderloin about 2 lbs.
Kosher salt and freshly ground black pepper
To make the porchetta: Trim the pork tenderloin of excess fat and remove the silver skin. Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork shoulder, don't be stingy, slather it on everywhere! Season generously with salt and pepper. Roll the pork and tie tightly with cooking string.
For the Vegetables:
1 large Vidalia or yellow onion, diced
10 garlic cloves, smashed
1 lb. Yukon Gold potatoes, peeled and quartered lenghtwise
1 celery root, peeled and diced
2 large carrots, peeled and diced
2 ribs celery, diced
1 bottle Pinot Grigio or your favorite white wine
1 bundle fresh thyme
5 bay leaves
Extra-virgin olive oil
2 quarts chicken stock
Place all of the vegetables in a large roasting pan, add the wine. Season with salt, to taste, and add the bundle of thyme and bay leaves. Place the pork tenderloin on top of the vegetables. The vegetable will act like a rack while the pork tenderloin if cooking. Rub the top of the pork with oil and place on the middle rack in the oven.
Roast for 30 to 40 minutes until the skin starts to brown and becomes crispy. Brush the skin with the pan juices and add some of the chicken stock on and around the pork. Lower heat to 325 and roast for another 30 to 45 minutes until all of the vegetables are fork tender. Baste the pork occasionally and add more chicken stock to keep pan moist. If the skin becomes too dark, tent with aluminum foil.
Remove the pork from the pan to a cutting board, remove and discard the string. Allow the tenderloin to rest for about 10 minutes. Slice into 1/4 to 1/2 inch slices. Serve with the vegetables from the pan, drenched in the pan juices.
This is definitely an "A" list meal! You will be dreaming of leftovers all night too.