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Ingredients
- 1 small bunch fresh rosemary, leaves picked and finely chopped
- Salt and pepper
- 2 tablespoons freshly ground fennel seeds
- 1 (3 1/2-pound) boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
- Olive oil
- 6 cloves garlic, crushed
- 1 medium red onion, peeled and quartered
- 2 stalks celery, trimmed and chopped
- 4 bay leaves
- 2 wine glasses white wine
- extra virgin olive oil
Details
Servings 6
Preparation time 10mins
Cooking time 90mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat the oven to 400 degrees F.
To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it. This meal goes great with some nice greens or an arugula salad.
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