If you’ve ever had porchetta, you know that slow-roasted succulent flavor is second to none. It’s an Italian culinary tradition where the body of a pig is deboned and then stuffed with liver, fennel, rosemary, garlic, and other herbs before the whole thing is roasted over a wood fire for 8 hours. And it’s ahhh-mazing. But also really time-consuming. Also not really feasible for the home cook.

Luckily, people have found ways to simplify the dish and make a more doable version in your own home using a pork loin and pork belly and a handful of fragrant herbs. But even pork belly can be hard to find and a little unwieldy to roll with the double layer of pork… so we came up with this version. An easy, flavorful herbed pork roll that’s roasted until it’s mouthwateringly juicy. And it’s a winner.

You start by butterflying a pork loin. It’s simple enough, but you can always ask your butcher to do it for you. You just cut into the pork about a half an inch from the bottom – taking care not to cut all the way through – and continue cutting as you unroll the pork. You’ll end up with one long, thin rectangle of pork loin.

You then spread that with a seriously tasty mixture of sun-dried tomatoes, basil, thyme, garlic and salt and pepper and roll the whole thing up. Tie it up with some kitchen twine and pop it in the oven and in less than an hour you have one beautiful, fragrant, juicy rolled roast. It’s an elegant meal anyone can master, and it’s an ideal main event for any dinner menu, whether it’s a holiday meal or a weeknight sit-down.