Pork Loin with Sage, Rosemary & Fennel (Arista al Finocchietto)
At Spannocchia they included fennel at three stages – leaves, flowers and seeds. The arista pork is also very tasty served the following day at room temperature the following day with homemade aioli or fennel mayonnaise.
PREP TIME
51
MINUTES
COOKING TIME
75
MINUTES
Ingredients
1kg pork loin or neck/cappacuolo
5-6 sage leaves
1 sprig rosemary
fennel leaves and flowers if available
flaky sea salt and freshly ground black pepper
fennel seeds
4 tbsp extra virgin olive oil
Method
Preheat the oven to 220°C/Gas Mark 7.
Finely chop the sage leaves, rosemary, fennel leaves and flowers together.
Butterfly the pork with a sharp knife to open it out to twice the length.
Season the pork loin with flaky sea salt and freshly ground black pepper; sprinkle the chopped herbs and the fennel seeds evenly over the pork. Roll up and tie firmly. Then drizzle well with extra virgin olive oil.
Place the loin roll on a baking tray and pop into the preheated oven for 20 minutes, reduce the heat to 180°C/Gas Mark 4 and continue to cook for 55 minutes approx. until the internal temperature reaches 72°C.
When the pork is cooked, remove from the oven and allow it to rest. Skim the juices from the tray and spoon over the pork.
When ready to serve, remove the pork from the tray and slice (not too thinly!). Garnish with sprigs of rosemary and fennel.
