This classic Italian roast pork has a fennel surprise that will make you want to make it over and over again. This is a great, no-fuss dish for a dinner party.
- Place reserved fennel fronds, parsley leaves, rosemary leaves, fennel seeds, garlic, lemon rind, pepper and 1/2 the salt in a food processor. Process until finely chopped and combined.
- Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part, being careful not to cut the whole way through. Open out to form 1 large piece. Press herb mixture over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals. Place in a glass or ceramic dish. Refrigerate overnight (see note).
- Preheat oven to 240C/220C fan-forced. Rub pork all over with remaining salt. Place in a roasting pan. Add wine to pan with 3/4 cup of water. Roast for 30 minutes.
- Reduce oven to 180C/160C fan-forced. Roast for a further 1 hour or until juices run clear when a skewer is inserted into centre of pork. Set aside for 10 minutes to rest. Discard kitchen string from pork.
- Meanwhile, thinly slice fennel. Place fennel, radicchio, rocket and olives in a bowl. Whisk lemon juice and oil in a jug. Season. Drizzle over salad. Toss to combine. Serve with pork.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set