L’Astet de Najac

• 1.5 kg (3 lb) boned middle loin of pork with the fillet
• 3–6 cloves garlic

Trim as much fat as possible off the inside of the meat. If the fillet is still on it, there will be fat covering it. With a really sharp knife, very carefully carve a thin slice off the outside layer of fat and put this to one side. (If the rind is still on the joint, carve this off thinly first.)

Spread a thick covering of garlic, parsley, salt and pepper inside the joint between the