Stuffed and Rolled Roast Pork

, from Issue #11. August, 2015
Photography by Becky Nunes.
Stuffed and Rolled Roast Pork

Serves: 8


2 kilogram boneless, skin on, pork loin with the belly left on

zest of 1 lemon
bunch of sage
½ cup picked rosemary leaves
4 cloves garlic
1 teaspoon fennel seeds
½ cup finely grated pecorino cheese
sea salt and freshly ground pepper


Pork: Preheat the oven to 225°C. Score the pork skin in 1cm intervals across the width. You can ask your butcher to do this for you.

Stuffing: Use a large knife to chop the zest, sage, rosemary, garlic and fennel, together, very finely. Combine with the pecorino cheese.

Lay the pork out flat with the skin side down. Season with salt and freshly ground pepper and scatter the stuffing over the meat, pressing it on. Roll the meat up from the loin end and tie with kitchen string at 2cm intervals to keep the meat in shape. Rub the skin with a little oil and season generously with salt.

Place in a roasting dish with ½ a cup of water. Roast for 30 minutes then reduce the temperature to 170°C and cook for a further 1½ hours or until the juices run clear when pierced with a skewer. If the skin has not ‘crackled’ enough, place under a hot grill until blistered and crunchy. Allow the pork to rest, lightly covered, for at least 30 minutes before carving. The pork is also delicious served at room temperature.