Porchetta

5lb      Pork Belly
1½ lb  Pork Tenderloin
2 lb     Chorizo Sausage
1 lb     Basil Pesto
Salt and Pepper to taste

Assembly:
Preheat the oven to 500 degree. Place the pork belly on your prep surface skin side down and season with salt and pepper. Spread the pesto onto the pork belly, leaving an inch uncovered around the perimeter. Next, spread the chorizo in an even layer on top of the pesto. Season the pork tenderloin with salt and pepper and lay it on the pork belly about 2 inches from the edge closest to you. Roll the entire roast as tight as you can and tie with butcher’s twine at 2 inch increments. 

Cooking:
Season the outside with salt and pepper and place on a roasting rack in the oven for 45 minutes. Turn down the oven to 275 degrees and continue roasting until the porchetta reaches an internal temperature (in the middle of the roast) of 145 degrees. Remove from the oven, cover with foil, and let rest for 30 minutes. Untie and discard the butcher’s twine. Slice the roast into desired thickness and serve with arugula, a squeeze of fresh lemon juice, and a drizzle of olive oil.