Smoked Porchetta

Preparation

1. Trim skin off tenderloins and then butterfly tenderloins so they can be flattened.
2. Lay piece of plastic wrap over tenderloin and flatten with blunt meat mallet; then set aside.
3. Lay pork bellies skin-side down on cutting board and score in diamond pattern.
4. Rub inside of each belly with garlic. Mix herbs and then sprinkle approximately 2 Tbsp. herb mixture on belly along with 2 Tbsp. Belly Rub.
5. Lay 1 tenderloin on top and sprinkle with 1 Tbsp. herb mix and 1 Tbsp. Belly Rub.
6. Lay 6 strips of prosciutto per porchetta; then roll up as tightly as possible “jelly roll” style.
7. Secure with butchers twine, brush exterior with olive oil and coat outside of each roll with 2 Tbsp. Belly Rub and ¼ cup herb mix.
8. Refrigerate for at least 2 hours.
9. Prepare smoker to run at 250°F with hardwood for smoke (preferably cherry or apple).
10. Remove porchetta from refrigerator at least 30 minutes before cooking; then place in smoker. Cook for 3 to 3½ hours, checking occasionally for color and temperature. (If porchetta is getting too dark, lightly cover with foil.)
11. Cook until internal temperature is 170°F. Remove from oven.
12. Allow to rest at least 10 minutes before slicing and serving. Slice in ¾- to 1-inch-thick slices.
13. May be cooled, then sliced and heated on flat top grill to order, or for a sandwich, topped with a spicy mayo and arugula.

Pork Belly Rub

1. Mix all ingredients together on plate and leave out to dry slightly.