INGREDIENTS
1.8-2kg Pork Loin (Ask Your Butcher To Bone The Loin & Keep Enough Belly Flap To Wrap Around The Meat And Make A Roll)
2 Tbsp Salt
1 Tbsp Freshly Ground Black Pepper
1 Garlic Clove, Minced
¼ Cup Fresh Thyme Leaves, Finely Chopped
1 Tbsp Fresh Sage Leaves, Finely Chopped
½ Cup Parsley, Finely Chopped
1 Large Stem Rosemary, Leaves Finely Chopped
1 Tsp Ground Fennel
2 Tbsp Extra Virgin Olive Oil
METHOD
1 Open out the pork loin & lay it, skin side up and score the skin with a sharp knife. Flip so that it is skin-side down on your work surface.
2 Rub in 1 tablespoon of the salt & all of the pepper, thyme, rosemary, sage, ground fennel and garlic.
3 Roll the loin into a log shape & tie securely with butcher’s string at 5 cm intervals.
4 You can prepare the pork to this stage up to two days in advance. The herbs & seasoning will permeate the flesh & add extra flavour.
5 Coat the outside of the pork with oil and season with the remaining salt.
6 220C Rotisserie + fan grill function for 25 minutes. Turn the heat down to 175C and continue cooking for 1 – 1.5 hours or until the internal temperature reaches 72C.
7 Allow the pork to rest for half the cooking time.
8 Slice the pork and serve in bread with mayonnaise and fresh salsa.
