Slow-roasted Tuscan pork with roast garlic mash

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Put the garlic for the mash on a large sheet of foil, drizzle with 2 tbsp oil and season. Seal the foil and roast for 50 minutes then remove. Turn down the oven to 140C/fan 120C/gas 1.
2. Mix together the spices and herbs. Season the pork well then fry on all sides in a large frying pan until browned. Rub 2 tbsp oil over the pork, then roll in the herb rub. Put on a roasting rack in a roasting tin and roast for 4 hours.
3. To make the mash, simmer the potatoes in salted water until tender - about 20 minutes. Drain, add the butter and mash well. Add the crème fraîche and season. Squeeze the garlic into the mash and mix. Serve with the pork.

Know-how

It's worth spending a few extra pounds on buying organic pork or pork from a specific breed (such as Tamworth) for this, as it will have a much better texture and flavour.

Per serving

996 kcalories, protein 53.1g, carbohydrate 49.8g, fat 66.3 g, saturated fat 32.6g, fibre 4.1g, salt 0.78 g

Latest comments and suggestions

• Noddy

  28 December 2007

  Noddy rated and commented on this recipe

  

  Amazing taste. I thought it might be to dry but it tasted great.

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• joanne

  27 January 2008

  joanne rated and commented on this recipe

  

  I made this for friends who are very special. The meat was so tender - making it again for sundqay lunch today

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• Gina

  17 March 2008

  Gina rated and commented on this recipe

  

  Made this for a dinner party for friends and throughly enjoyed by all.

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• Sarah

  04 May 2008

  Sarah commented on this recipe

  Saved it in my binder It's the only way I ever cokpork now - wonderful, tender and so tasty Although I do leave the skin on for amazing cracklin!!!!!!

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• Bev

  01 June 2008

  Bev rated and commented on this recipe

  

  Absolutely delicious falvours and the emat was very tender. I'll be making this one again!

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• louisa

  01 July 2008

  louisa rated and commented on this recipe

  

  Made this for a dinner party - it was absolutely delicious and the meat was so tender. the fennel seeds added fantastic flavour.

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• princessbelle

  09 July 2008

  princessbelle rated and commented on this recipe

  

  this was fantastic, although in the recipie it says to use 3 bulbs of garlic which i think is way to much so i just used 5 cloves and was just enough, will definatly be making this again.

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• catriona

  02 August 2008

  catriona commented on this recipe

  Have made this for lots of different people coming for dinner and everyone loves it! I use this recipe again and again , and many people have asked me for the recipe.

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• jacqui

  07 September 2008

  jacqui rated and commented on this recipe

  

  flavour of the meat was delicious, but next time I would make a sauce with the juices and a little wine , as it was slightly dry , I served it with a celariac mash and roasted garlic cream on the side, to allow for those who are not keen on garlic, will definately try it again ,but with a few tweaks

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• jacqui

  07 September 2008

  jacqui commented on this recipe

  living in france the meat is trimmed of virtually all fat , so this may be the reason why it was slightly dry, next time I will try cooking it in a "brick" after sealing the meat and will report results

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• leanne

  13 October 2008

  leanne rated and commented on this recipe

  

  i have cooked this loads of times and it always come out perfect, it's fantastic and very easy to do, the whole family love it including my 2 and 4 year old boys.

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Ingredients

• 2 tbsp fennel seeds
• 1 tsp chilli flakes
• 1 tbsp oregano
• 2 tbsp chopped rosemary leaves
• 2kg boneless pork shoulder or leg, skin removed, rolled and tied
• olive oil

ROAST GARLIC MASH

• 3 whole garlic bulbs, tops sliced off
• olive oil
• 1½ kg potatoes , peeled and cut into chunks
• 150g butter
• 200g crème fraîche

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook min 5 hrs

Ingredients

• 2 tbsp fennel seeds
• 1 tsp chilli flakes
• 1 tbsp oregano
• 2 tbsp chopped rosemary leaves
• 2kg boneless pork shoulder or leg, skin removed, rolled and tied
• olive oil

ROAST GARLIC MASH

• 3 whole garlic bulbs, tops sliced off
• olive oil
• 1½ kg potatoes , peeled and cut into chunks
• 150g butter
• 200g crème fraîche

Per serving

996 kcalories, protein 53.1g, carbohydrate 49.8g, fat 66.3 g, saturated fat 32.6g, fibre 4.1g, salt 0.78 g

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