Trader Joe’s Uncured Bacon Wrapped Porchetta Pork Roast Reviews

(5 customer reviews)


5 reviews for Trader Joe’s Uncured Bacon Wrapped Porchetta Pork Roast Reviews

  1. Sue b

    Underwhelmed…it did smell great while cooking but it took twice as long to cook than stated on label…I got the smallest one they had and even after 30 mins at room temp followed by 30 mins at 500 then well over an hour at 325 if was still only 130 degrees in the middle. The taste of rosemary was overwhelming and although moist the medicinal taste was off putting and the aftertaste was worse.Kept some and sauted it a couple of days later to make it crispy and top some with Alfredo and still the rosemary taste came through as too strong…unlikely to try again

  2. Diane DeNuccio

    I love this. Love, love, love it.
    I use a racked pan and a meat thermometer so mine come out absolutely perfect. Very moist, even the leftovers.
    When these roasts show up at holiday time, I buy several and freeze them for later. Wish they were available year-round.
    The other reviewer obviously does not like the herb rosemary, so did not like the porchetta. I am Italian so grew up eating many different dishes that include rosemary and this porchetta is a winner for Trader Joe’s.

  3. Karen

    It cooked to perfection. Seasoning was perfect. Kudos to TJs. Served it for company and it was a hit. I will definitely serve it again.

  4. Diane DeNuccio

    This review is for the 2020 product, which is very different than the same product in prior years. For some reason, the roasts I purchased this year were very tough, dry, and had almost no herb filling at all. I have a lot of prior experience with this roast so I know they are different this year. I always cook them exactly the same way and use a digital meat thermometer. Did the producer of this product change? The product sure did. So disappointed, I will not be buying them next year.

  5. BC

    Perfect for Sous Vide – I found these and I think they are new at our local TJs. Anyway, I re-bagged it after drying it off, cooled it sous vide at 145º for 3 hours and then finished it in a 500 degree convection oven for about 15 minutes and it was really good. The meat is more like a boneless shoulder than it is a loin, so the interior is fatty and has a lot of connective tissues. The flavor was very good, the rosemary was not too strong. Next time I plan to cook it for 6 hours (now that I know its not a loin, but actually has a lot of fat and connective tissue).

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