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Herb rolled pork loin with crackling

Herb rolled pork loin with crackling

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 10

We recommend you make a trip to your butcher for this dish based on an Italian classic for suckling pig, good meat equals good crackling

Nutrition: per serving
HighlightNutrientUnit
kcal587
fat41g
saturates15g
carbs1g
sugars0g
fibre0g
protein54g
low insalt0.59g
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Ingredients

  • 2 tbsp rosemary , finely chopped
  • 4 garlic cloves , finely chopped
  • 2 tbsp fennel seed
  • 3 tbsp olive oil
  • 2 ½kg boneless pork loin , butterflied

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

EMMA SAYS...

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.

Goes well with

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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