Herb rolled pork loin with crackling

Contains pork – recipe is for non-Muslims only
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

Prep:10 mins
Cook:2 hrs 20 mins

Serves 10
More effort

Nutrition per serving

kcal 587
fat 41g
saturates 15g
carbs 1g
sugars 0g
fibre 0g
protein 54g
salt 0.59g

Ingredients

2 tbsp rosemary, finely chopped
4 garlic clove, finely chopped
2 tbsp fennel seed
3 tbsp olive oil
2½ kg boneless pork loin, butterflied

Tip

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.

Method

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.
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.