When I was in Altamura, in Puglia, I cooked this grilled and roasted pork loin with a group of Italian friends. It's a great thing to serve at a party because when you've grilled it on all sides for 15 minutes you can just pop it into a hot oven for an hour quite happily and leave it – and you can serve it as a hot roast or have it cold. My boss at the River Café, Rose Gray, used to baste her grilled pork with herb vinegar and bay leaves, which was a tremendous combination, so feel free to do this, or to use rosemary instead of bay. The way we flavoured ours in Italy was with fennel seeds, dried chilli, salt and pepper. I'm going to give you the recipe for 12, but feel free to halve it, or even double it. It's dead simple, and it's made even easier if you ask your butcher to prepare the meat for you. Just ask for a 2kg/4½lb loin of pork, off the bone with the skin removed.
Nutritional Information - Amount per serving:
- Calories 448kcal
- Carbs 0.2g
- Sugar 0.1g
- Fat 35.3g
- Saturates 12.1g
- Protein 32.4g
This recipe is from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council