- 2 tbsp rosemary, finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 garlic clove, finely chopped
- 2 tbsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2½ kg boneless pork loin, butterflied
Tip the rosemary and garlic into a mortar along with the fennel seeds, olive oil and a good pinch of salt. Pound everything together with a pestle until you get a rough paste. Unfold the pork loin, spread the herb mixture all over the cut side, then fold the loin back over. You need to keep the loin together during cooking, so tie pieces of string around it at 2cm intervals. Tuck any leftover rosemary sprigs under the string.
Heat oven to 220C/fan 200C/gas 7. Lightly oil a baking tray and place the pork on top, sprinkling a little salt over the skin. Cook in the oven for 20 mins until crisp and browned all over. Reduce oven to 190C/fan 170C/ gas 5 and cook for 45 mins per kg more, which will be just under 2 hrs for this amount of meat. When ready, take the pork out of the oven and cover tightly with tin foil. Leave for at least 15 mins before eating, or leave to cool and keep in the fridge for up to 2 days. To serve, loosen the crackling, then carve the pork into thick slices, handing out pieces of crackling if people wish.
Make and take
The pork can be roasted up to 2 days before and kept in the fridge. Keep it wrapped tightly in foil so it's perfect for taking to a dinner party or on a picnic.
This is based on an Italian classic for suckling pig. If you are hosting, serve it straight from the oven; if you are a guest, cook the day before and serve it cold.