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Hailing back to his Italian heritage, Adrian cooks his take on a traditional celebratory dish in Italy.
Open the pork loin & lay it, skin-side down, on your work surface. Rub in 1 tablespoon salt & all the pepper then scatter the garlic & fresh herbs. Roll the loin up into a long log shape and tie securely with butcher’s string at 5 cm intervals. You can prepare the pork to this stage up to two days in advance. The herbs & seasoning will permeate the flesh and add extra flavour.
When ready to cook, preheat the oven to 220ºC and place the pork on a rack inside a large roasting tin. Rub all over with oil & season with the rest of the salt. Roast for 20 minutes the lower the oven temperature to 170ºC & roast for 1 hour. The pork is cooked when the internal core temperature reaches 72ºC.
Transfer the cooked pork to a hot dish & leave it to rest for 30 minutes in a warm spot. Remove the string & carve into slices, each with a crisp layer of crackling.
For the beans, heat half the olive oil in saucepan over medium heat. Add the garlic, onion, celery, carrots, rosemary, bay leaf, fennels seeds, basil and a pinch of salt and pepper. Cook for five minutes or until the vegetables start to soften. Add the tomatoes and beans to the pot. Pour in wine and enough water to just cover the beans. Cook for a further 10 to 15 minutes or until the beans or tender. Stir through parsley, season to taste and drizzle with remaining olive oil.
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