- Serves: 4
- Cook Time: 1 hour 5 minutes
- Prep Time:
- Effort: medium
For the salsa derbe
- 150 g ciabatta, crusts removed
- 20 g flat leaf parsley
- 15 g mint leaves
- 15 g basil
- 10 g oregano or marjoram leaves
- 15 g wild rocket
- 2 tinned anchovy fillets, ground into paste
- 20 g capers, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- 50 ml olive oil
For the pork
- 1 sprigs rosemary, finely chopped
- 1 lemon, zest only
- 30 g unsalted butter, softened
- 1 kg pork loin, trimmed of skin and half its fat
- 120 g sliced coppa di parma, (see Cooks note below)
- olive oil, for frying
- 125 ml Recioto di Soave or other sweet white wine
For the roasted radicchio
- 4 radicchio, quartered
- 2 tbsp olive oil
Tips and Suggestions
Coppa di Parma is boned shoulder of pork which is rolled and cured with salt, pepper and nutmeg, then aged for about 3 months. The perfect coppa from Parma has the same sweet taste as prosciutto but consists of equal fat and lean.
1. For the salsa derbe: soak the ciabatta in enough cold water to just cover. Finely chop all the herbs and combine with the anchovy, capers, garlic. Lift out the soaked ciabatta with your hands and squeeze well to remove all the water. Mix into the herb mix.
2. In a small bowl, combine the mustard, red wine vinegar and olive oil and whisk until amalgamated. Season with salt and freshly ground black pepper and pour over the herb mixture. Set the salsa aside until needed.
3. For the pork: preheat the oven to 210C/190C fan/gas 6½ .
4. Combine the rosemary, lemon zest and butter into a soft paste and spread the butter mixture all over the pork loin.
5. Lay the coppa di Parma slices out on a sheet of baking paper, slightly overlapping. Put the pork loin on one end and roll the paper around the loin so the pork is wrapped in the parma. Remove the paper and tie the pork with string to hold the parma wrapping in place. Season with salt and a little freshly ground black pepper.
6. Heat a dash of olive oil in a small roasting tin on top of the stove and seal the pork loin on one side for 2 minutes. Turn the loin over and cover with baking paper. Transfer the dish to the oven and cook for 55 minutes 1 hour or until done.
7. For the roasted radicchio: after the pork has been in the oven for 50 minutes, put the radicchio into an ovenproof dish, drizzle with the olive oil and season with salt and freshly ground black pepper. Roast for 15 minutes.
8. To finish the pork: remove the pork from the oven, lift it out of the tin and place on a board or plate and leave to rest. Skim off any fat from the tin.
9. Deglaze the pan with sweet wine and cook for 5 minutes until reduced by about half.
10. Return the pork to the pan and baste with the juices for at least 2 minutes.
11. To serve, slice the pork and serve with salsa derbe and roasted radicchio.
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