Porchetta Pork, scented with garlic, fennel and rosemary

Cooking: a little over an hour, plus 15 minutes resting

Butcher's string is needed for tying up the roast


1.5kg pork loin, boneless, rind removed

2 cloves garlic, crushed

3 sprigs fresh rosemary

2 teaspoons fennel seeds

2 tablespoons chopped fresh flat-leaf parsley (optional)

salt and freshly ground pepper


  1. Preheat oven to 200oc or preheat a barbecue
  2. Open the meat to the flesh side. In a mortar (or food processor) blend the garlic, leaves from 1 sprig of rosemary, fennel seeds, parsley (if using) and about 1-2 tablespoons salt and some pepper. Rub the mixture all over the inside of the loin and then roll up and tie tightly, placing the remaining 2 pieces of rosemary under the string to flavour the outside. Sprinkle the outside with a bit more salt and pepper.
  3. Roast in the oven or in an enclosed barbecue for one hour or until just cooked. Take it out from the oven or barbecue, cover with foil and let it rest for about 15 - 20 minutes before slicing and serving.

Serves 6


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