From: Main Course by Jamie Oliver
This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.
• ½ a pork loin, preferably the rib end, off the bone
• 1 small handful of fresh rosemary, leaves picked
• 3 heaped tablespoons fennel seeds
• sea salt and freshly ground black pepper
• 500g sourdough or rustic bread
• 2 red onions, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 1 small handful fresh sage leaves, ripped up
• 1 handful of pinenuts
extra virgin olive oil
• 4 tablespoons balsamic vinegar
Preheat your oven to 200ºC/400ºF/gas 6.
How to make pork loin with a great herby stuffing
If you're feeling adventurous then try out this recipe using a whole suckling pig. It's one of the most special things you can cook – great for weddings and parties. Good butchers will normally be able to get hold of a suckling pig if you order in advance. If you do decide to use a suckling pig, then double the stuffing recipe, stuff the cavity, secure it and allow it a couple of extra hours to cook. It will be ready when the leg and shoulder meat falls off the bone.