Smoked Porchetta Pork Loin

• 3 pounds boneless, center cut pork loin
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh parsley
• 2 tablespoons dried fennel seeds
• 1 teaspoon red pepper flakes
• 3 whole garlic cloves, peeled
• finely grated zest from 1 fresh lemon
• 1 tablespoon kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 2 tablespoons olive oil
• mild smoking wood chips (like apple, olive, or alder)

1. Place pork loin on a cutting board. Using a sharp knife, insert a knife into the lower portion of the loin, about a 3/4 inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the 3/4 inch thickness until the center is reached and the loin can be spread out flat.
2. In a small food processor, combine all the remaining ingredients EXCEPT the olive oil and process until it mixture is finely ground. Place mixture in a small bowl and add the olive oil. Mix well to form a paste.rnSpread the paste mixture evenly all over the inside of the flattened pork loin. Roll up tightly and tie with twine every 2 inches.
3. Smoke the porchetta pork loin at 225F degrees for approximately 3-4 hours, or until internal temperature registers 145 to 150 degrees.
4. Remove porchetta to cutting board, tent with foil, and let rest for at least 30 minutes. Slice and enjoy!
5. **Leftovers may be stored in a covered container in the refrigerator for up to 4 days...or eat all the leftovers in a big kick-ass sandwich on day 2

center, fresh sage, fresh rosemary, parsley, fennel seeds, red pepper, garlic, lemon, kosher salt, fresh ground black pepper, olive oil, smoking wood chips

Taken from food52.com/recipes/56620-smoked-porchetta-pork-loin (may not work)