On 9/19/2014 9:23 AM, sf wrote:
> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms
> > wrote:
>
>>
>>> One addition will really kick the taste up - a single anchovy sauteed in
>>> until it dissolves.
>>
>> Sauteed in...what?
>
> Whatever you're sautéing the rest of the ingredients in.
>
>

Also consider parsley in porchetta:

http://iamafoodblog.com/porchetta-recipe/

Salt Rub

1 TABLESPOON KOSHER SALT
2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED
2 TEASPOONS TOASTED FENNEL SEED, CRUSHED
2 TEASPOONS CHILI FLAKES
2 TEASPOONS FRESHLY GROUND BLACK PEPPER
ZEST OF 1 LEMON
Herb Rub

2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY
2 TABLESPOONS FRESH ROSEMARY
Porchetta

PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS
12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED