Crispy Roasted Porchetta

1. Preheat the oven to 350 degrees F.
2. Place the oil, rosemary, garlic, salt and pepper in a bowl; mix and set aside.
3. Butterfly and open the pork belly like a book so you can roll the pork tenderloin in two rotations.
4. Smother the pork belly in some of the spice mixture and set the pork belly aside.
5. Smother the pork tenderloin in the spice mixture.
6. Place the pork tenderloin at one end of the pork belly and roll until the pork belly ends meet or overlap.
7. Tie off the porchetta with baker’s twine or pull baker’s netting over the porchetta and tie off the ends. Wrap the porchetta in aluminum foil and place on a grill insert inside a deep roasting pan. Pour the wine into the bottom of the roasting pan and cover with foil.
8. Roast for 1 hour 30 minutes. Remove from the oven and remove the foil.
9. Remove the porchetta from the roasting pan and remove the foil. Place the porchetta on the insert and place back into the oven, uncovered (this will make the pork belly skin crispy). Continue to roast until the pork belly skin has reached the desired crispness, about 1 hour.
10. Remove the porchetta to a cutting board. Slice and serve with the Aioli.

Aioli:

1. Place the garlic in a food processor and mince finely. Add the turmeric and mix. Add the mayonnaise and mix; do not overmix, as the mayonnaise can separate.