2kg boneless loin of pork, skin removed
Sea salt and black pepper
Handful each of fresh sage, oregano and parsley, roughly chopped
Handful of fresh white breadcrumbs
Zest of 1 lemon
30ml olive oil
12-16 slices pancetta
100ml vegetable oil
- On a chopping board, lay the pork flesh side up, with the belly flap away from you. With a sharp knife, make an incision in the meat half way down, running parallel to the board, cutting almost all the way through. Open the loin up and season with salt and pepper.
- Place the herbs in a mixing bowl with the lemon zest and olive oil. Mix well.
- Rub the herb mix on to the pork quite forcefully, then sprinkle the breadcrumbs over evenly. Roll up tightly and leave to sit for 20 minutes.
- In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6.
- Take a piece of foil large enough to wrap the pork. Lay the pieces of pancetta on the foil (two abreast, overlapping slightly). Place the pork on top and roll. Bring the pancetta up to the edge covering the pork and then roll the foil around. Twist the ends so the parcel is very tight like a sausage.
- Place a roasting tray over a high heat and add the vegetable oil. Put the foil parcel in the tray and cook, turning every two minutes, so all parts of the parcel have had contact with the heat. This will seal the outside and colour the outer layer of the meat. Place in the oven and roast for 35-40 minutes.
- Remove the pork from the oven and test it is cooked by inserting a skewer through the foil and into the centre of the meat. If the juices run clear, the pork is cooked.
- Leave to rest for five minutes, then gently unwrap and cut into slices.
Per serving: 871kcals, 58.6g fat (18.7g saturated), 5g carbs, 0g sugars, 76.6g protein, 0g fibre, 0.683g sodium