Pork is probably one of my favourite meats, and this Porchetta with its fresh herbs and a twist of lemon is great on Summer Days.

Ingredients

For the dish

• 1.2KG Pork Loin 
  

• 1 Pork TenderLoin 
  

• 150g Sausage Meat 
  

• 1 Box of Stuffing Mix 
  

• 1 Lemon 

• Fresh Herbs, 
  

• Rosemary 
  

• Mint 
  

• Parsley 
  

• Basil 
  

• Rapeseed Oil 

Directions

Set smoker up to 120'C (250'F) indirect cooking, I used a mix fruit Wood Pellet for the smoke.

Cut the Pork Loin to 25mm thick, imagine un-rolling a Swiss Roll, this is what you are looking for.

Chop all the herbs and zest the Lemon, add a little Rapeseed oil and mix.

Make them Stuffing as per pack instructions but add the Sausage meat.

Assemble the Porchetta, lay the herbs on first, then a layer of stuffing, then sit the Pork Tenderloin on top.

Roll the Porchetta like a Swiss Roll and tie with butchers string to hold shape.

Cook indirectly for three hours.

Then raise the temperature to 135'C (275'F) cook for about one hour, until IT 76'C.