Roast Pork Loin, Porchetta Style – serves 6
Our favourite way to eat this pork is carved as thin as possible and stuffed into crusty bread rolls with some mayonnaise and salad. You need to marinate the meat the night before.
Wine Suggestion: Rich, round and white plus you have to make sure there is a good freshness too to cope with the pork fat. Naturally a good, oaked Chardonnay calls out but we’ve also tried some more unusual wines like the Adi Badenhorst’s Family White which is an amazing blend of 10 grapes from the Swartland in South Africa. It’s quite like a St Peray white in style with hints of aromatics, stone fruit and crisp apples alongside a rich nuttiness and layers of texture. A bit of a wine anoraks wine but we love it.
- 2kg loin of pork, off the bone with skin removed and about 1cm of fat left on
- 6 garlic cloves, sliced
- 3 tsp fennel seeds, crushed
- 4 rosemary sprigs, leaves chopped, plus more for the roasting tin
- about 8 bay leaves
Lay the pork on a board with the flesh side up. Pierce all over with a sharp knife and fill the holes with the slivers of garlic. Rub the fennel & rosemary all over the flesh, along with some olive oil, pushing some into the holes with the garlic. Season generously with salt and pepper. Made a bed in a roasting tin with rosemary springs and bay leaves and put the pork on top with the fat side down. Cover and refrigerate overnight. Bring to room temperature before cooking.
Preheat the oven to 200ºC/425ºF/gas mark 7.
Tie the loin at intervals with kitchen string, not too tight. Put into the roasting tin fat side up on top of the herbs (make sure the herbs are well tucked under or they will burn) and cook for 25 minutes. Reduce the oven temperature to 180ºC/350ºF/gas mark 4 and cook for 1 hour 40 minutes, basting occasionally.
Take out of the oven, cover with foil and rest for 15-20 minutes. Serve warm or at room temperature.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)