Remove your porchetta from refrigeration one to two hours prior to roasting to allow it to temper. Behold its glory!
Preheat your oven to 375°F.
Place your porchetta into a roasting pan fitted with a rack. Rub its skin with olive oil and sprinkle with the coarse sea salt. Roast for 30 to 40 minutes or until the skin turns golden brown and crispy.
Lower the temperature of the oven to 300°F and cook until a thermometer inserted into the center of the loin registers 140°F. This can take anywhere from 2 ½ to 4 hours, depending on the thickness/size of your roast.
When the roast is finished, remove it from the oven and allow it to rest for at least 30 minutes before carving. Use a serrated knife to cut through the crunchy exterior of the skin and slice into ½ inch thick slices. Enjoy with good friends and lots of red wine!