Stuffed Roast Pork
|Loin pork||4 Pound (2 Kilograms)|
|Fresh rosemary leaves||2 Tablespoon, coarsely chopped|
|Pancetta/Thick cut bacon||1⁄4 Pound, coarsely chopped|
|Sea salt||1 Tablespoon|
|Black peppercorns||20 , coarsely crushed with mortar and pestle|
|Garlic||10 Clove (50 gm), peeled and crushed|
In a small mixing bowl, combine crushed garlic, rosemary, pancetta or bacon, salt, and crushed peppercorns.
Lay the boned loin of pork out flat on a board.
Spread with most of garlic seasoning mixture.
Roll the loin and tic securely with string.
Prick the outside of the joint, and spread with rest of seasoning mixture.
Place porchetta in roasting tin, and put in a pre-heated oven, 160°C/Gas Mark 3/325F, for approximately 22—3 hr.
Serve hot or cold.