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​Davide’s Rotisserie Porchetta

7/9/2020

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Whenever we have a get together at Penns Woods our crew is always excited to share a slew of gourmet homemade dishes but we always know whatever Davide is bringing is sure to be out-of-this-world delicious. And on the fourth of July, boy did he deliver! Davide spent 6 hours slow cooking 45 lbs of fresh pork loin he procured from a farmer friend up near Allentown for our staff gathering after hours.
 
Classic Italian porchetta has a delectable, caramelized crust, is incredibly flavorful and juicy on the inside too. For pairing you can't go wrong with Pork & Pinot! We recommend pouring a glass of our Pinot Noir '17
,a well balanced vintage with notes of dried rose & cherry that complement the fresh herb notes & a bright acidity that cuts through the fat in the meat. This dish would also do well with our Pinot Noir Reserve '16, the non-reserve's complex & elegant cousin or if you are looking for something that will pair well and cool ya down after all that roasting, a glass of any of our refreshing Roses would be a great choice as well! Davide shares his recipe below.  Fire up your grill, grab some wine and enjoy the summer season while the rotisserie spins her tasty magic.
 
 
Ingredients
  • 8 lbs. uncured pork loin
  • Italian Olive Oil
  • Sea Salt, Black Pepper, Star Anise, Red Pepper Flakes
  • Fresh Garlic, Rosemary & Thyme
 
Directions
  • Rub pork loin all over with sea salt 6 hours prior to roasting
  • Gently rinse off salt.
  • Generously rub pork loin with olive oil, herbs, spices & garlic. Roll & tie with kitchen string at 2 inch intervals. Refrigerate overnight.
  • Remove roast from the fridge and let meat stand at room temperature at least 1-2 hours prior to roasting.
  • Preheat grill. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be at least 145°F (63°C) when done.
  • After the first hour of cooking, apply olive oil every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover with foil, and let rest for 3-4 hours prior to slicing.
  • Slice & serve over fresh bread. (Andy recommends ciabatta!) 

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    Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania. 


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SPECIAL HOURS & SERVICE CHANGES
*We close at 4:30pm on the First Friday of each month for our Wine Club Happy Hour
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UPCOMING EVENTS
March
Every weekend: Wine & Cupcake Pairing 
17th: St. Patty's at Penns Woods
19th: Brunch Board Workshop - SOLD OUT
23rd & 24th: Three Wines Blind

April
Every weekend: Live Music on the Lawn!
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20th: Wine Education Series: Wine 101
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28th: Candlemaking Workshop
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​​HOUSE POLICIES
  • No alcohol other than that produced by Penns Woods Winery is permitted by law on Penns Woods property. ALL COOLERS ARE SUBJECT TO RANDOM CHECK.​​​
  • An automatic 18% gratuity will be added to any tabs left open at the end of operating hours.
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: CLOSED
​Tuesday: 12:00 - 5:30pm
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​CLOSED
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CLOSED on ​Mondays January-March
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124 Beaver Valley Road
​Chadds Ford, PA 19317 

On Rt. 202 just 1/2 mile from the 
DE/ PA State Line 
www.pennswoodswinery.com
Phone: 610.459.0808 
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  • HOME
  • About
    • Our Story
    • Awards & Press
    • Blog
  • Visit
    • Reservations
    • Penns Woods Weekly Menu
    • PRE-ORDER a Charcuterie Board
  • EVENTS & MUSIC
    • Events
    • Live Music Schedule
    • Private Events
    • Derby at the Vineyard
  • WINE CLUB
    • Membership Details and FAQs
  • Wine & Shop
    • Our Wines
    • GIFT CARDS
    • WINE PLACEMENTS
  • FAQ