Ingredients

The following ingredients have 9 Servings
  • ½ a higher-welfare pork loin (preferably the rib end), skin on, bone out
  • a few sprigs of fresh rosemary
  • 3 heaped tablespoons fennel seeds
  • 500 g sourdough or rustic bread
  • 2 red onions
  • 3 cloves of garlic
  • a few sprigs of fresh sage
  • olive oil
  • 1 handful of pine nuts
  • 4 tablespoons balsamic vinegar

Instruction

  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
  • Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
  • Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
  • Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
  • Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
  • Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
  • Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
  • Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
  • Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.