Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Herby, garlicky rolled roast pork — Italy.
Equipment: Roasting tin; kitchen string
Measures and names
Ingredients
- 1.5 kg pork loin or belly, butterflied
- 4 garlic cloves and zest of 1 lemon
- 2 tbsp chopped rosemary, sage and fennel seeds
- 2 tbsp olive oil
- Salt and black pepper
- Roasted vegetables, to serve
- Green salad, to serve
Method
- Take the pork out of the fridge an hour ahead. Mix the garlic, lemon zest, rosemary, sage, fennel seeds, oil and plenty of black pepper.
- Spread the herb mixture over the cut face of the butterflied pork, roll up tightly and tie at intervals with kitchen string.
- Pat the skin completely dry and rub generously with flaky salt.
- Heat the oven to 220°C (fan 200°C) and roast for 30 minutes to crisp the skin.
- Reduce to 170°C (fan 150°C) and roast for about 1 hour 30 minutes more, until cooked through (70°C in the centre).
- Rest for 20 minutes, then slice thickly and serve with roasted low-carb vegetables and a green salad.
Swaps and tips
The herb-and-fennel stuffing makes this special. Roast low-carb vegetables in the pork fat instead of potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 1 g | 0 g | 36 g | 520 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
