~patches~ wrote:

> DH brought a pre-seasoned piece of porchetta home to try. The label said
> to roast it on a rack with 1/2" water in a tray with the meat not touching
> the water. Timing was 2 hours at 375 F convection oven. The meat itself
> was covered in pork rind. The meat was very tender and pleasant however
> it did not go over well with DH and the kids. One kid took the left
> overs home for sandwiches. I kept all the pork rind. I love that stuff!
> So I'd have to say this pre-seasoned piece of meat was more of a dud for
>

"Very tender and pleasant" sounds pretty good to ME!

In the unlikely event that your husband ever brings another porchetta roast
home, you might try incorporating it into what the Italian-Americans call
"Sunday gravy." (It's a meat-based tomato sauce served with spaghetti.)

Bob