Tuscan Roast Pork

Tuscan Roast Pork


Serves 6 to 8

  • 5 garlic cloves, chopped

  • 2 tablespoons fennel seeds

  • 3 tablespoons chopped parsley

  • 2 teaspoons salt

  • Extra virgin olive oil

  • 1 pork loin weighing 4.5 to 6.5 lbs (2-3 kgs)

  • Freshly ground black pepper


  1. In a food processor or pestle and mortar, grind together the garlic, fennel seeds, parsley, salt and some freshly ground black pepper, then mix in enough olive oil to make a paste.

  2. Rub this thoroughly all over the meat and tie the meat up with string.

  3. Roast uncovered in an oven preheated to 350°F (180°C) Gas Mark 4 for about 1 and 1/2 hours, then turn the oven up high and continue roasting for half and hour or so (a meat thermometer in the center of the joint should read 80°C). To make crackling, rub plenty of salt (but no olive oil) into the skin and roast separately. Remove from the oven if it is done before the meat is ready.

  4. Leave the meat to rest for 20 minutes or so, then carve it into thick slices and serve with oven potatoes.

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