- Serves: 6-8
- Cook Time: 50 minutes
- Prep Time: 20 minutes plus standing time
- Effort: medium
- 1 x 2 kg pork loin, skin removed
- 1 tsp salt and black pepper
- handfuls sage leaves
- handfuls oregano
- handfuls parsley
- handfuls fresh white breadcrumbs
- 1 lemon, grated rind
- 30 ml olive oil
- 12-16 slices pancetta
- 100 ml vegetable oil
1. Lay the pork, fat-side-down, on a chopping board with the belly flap facing away from you.
2. With a sharp knife, make a long incision half-way down the meat - it should run through the entire length.
3. Open the meat up and season with salt and pepper.
4. Roughly chop the herbs, tip into a mixing bowl along with the grated lemon rind and olive oil - mix well to combine everything.
5. Using your fingers, rub the herb mixture over the pork. Roll up tightly and leave on one side for 20 minutes.
6. Lay a piece of foil, large enough to wrap the pork on the counter. Arrange the pancetta across the foil, over-lapping each rasher slightly.
7. Put the pork on top and roll-up the foil around the meat, twisting the ends so the parcel is very tightly sealed, like a sausage.
8. Preheat the oven to 200C/gas 6. Set the roasting tin over a high heat and add the vegetable oil. When the oil is hot, put the foil parcel in the tin and cook, turning every 2 minutes, so all parts of the parcel have had contact with the heat. This will seal the outside and colour the outer layer of the meat.
9. Transfer the tin to the oven and roast for 35-40 minutes.
10. Remove the pork from the oven and test it to see if it's cooked by inserting a skewer through the foil and into the centre of the meat.
If the juice runs clear, the pork is cooked.
11. Leave to rest for 5 minutes before unwrapping and cutting the meat into slices.
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