KETO Porchetta


1 Boneless Pork Loin 3-5lbs butterflied and fat cap scored

1 16 oz. carton of Ricotta Cheese

1 lb. of Sage breakfast Sausage

2 C. Crushed Pork Rinds (Pork Panko @baconsheir)

1 bunch of green onion tops

16 grape tomatoes (halved)

1 green bell pepper (thin strips)

1 red bell pepper (then strips)

2 C raw baby spinach

2 tsp. Thyme (divided)

2 tsp. Rosemary (divided)

2 tsp. Basil (divided)

1 Tbsp. Butter

1 Tbsp. olive Oil

Kosmos Q Dirty Bird & SPG Rub

Butchers String


1.Take 1/2 of green pepper, red pepper, green onion tops, grape tomatoes and 1 cup of the baby spinach and sauté in a skillet with the butter and olive oil until softened.

2.Add 1lb of breakfast sausage, Pork Panko and 1 tsp. of the seasonings and brown over medium heat.

3.Once browned take the Keto stuffing off of the heat and stir in 1/2 of the carton of Ricotto Cheese to the stuffing. Season to taste with Kosmos Q SPG.

4.Roll out the Pork Loin flat, Fat Cap down and cover the inside with Kosmos Q Dirty Bird Rub, SPG & remaining 1 tsp of seasonings.

5.Spread the remaining ricotto cheese  thinly over the pork loin evenly leaving 1” uncovered around the perimeter of the pork loin.

6.Spread a thin layer of the stuffing over the ricotto cheese.

7.Next spread the remaining cup of baby spinach over the stuffing.

8.Arrange in columns starting at one end of the short side of the pork loin, alternating groups of the remaining green onion tops, red bell pepper, green bell pepper & grape tomato halves.

9.This will have the same flavor profile as the stuffing but with varying texture.  If you don’t enjoy more of a varying bite from these veggies you can sauté these ahead of time to soften as well.

10.Roll the pork loin up starting with the opposite end of the fat cap side rolling into the outer fat cap which will be on the outside once rolled up.

11.Using Butchers string tie up the roll across the width of the roll every few inches.  Also tie one string around the long end to help keep the ingredients inside during the cooking process and to keep the ends from bulging.

12.Cover the outside of the pork loin with Kosmos Q Dirty Bird then SPG or your favorite rubs.

13.Smoke the pork loin with the fat cap on top for approximately 3hrs checking every hour for internal temp.  With a meat thermometer, check to ensure the internal temp reaches 145°.

14.Pull the pork loin from the cooker place in a pan at 140° and cover with aluminum foil to finish the last 5° during the rest.

15.Let the Porchetta rest for atleast 30-45 min. Covered before slicing.  This will allow the stuffing & cheese to tighten up some before slicing so it won’t run out of the slices.  Cut the strings and cut across the length of the pork loin at least 1 1/2” slices but you can make them as thick or thin as you would like.

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