I like to serve this with Marta’s mum’s fennel. Make sure you don’t overcook the meat, it’s nice when it is just slightly past the pink stage. Beyond this point it dries out easily. If you don’t have any Rosemary & sage salt ready, you can make up a small amount now quickly. Leftovers are nice in panini the next day with some of the sauce and a little mustard.
Lay a large sheet of foil on a work surface, shiny side down, and rub with but ter. Put the pork in the middle and wrap up snugly. Drizzle the remaining 2 tablespoons of oil over a baking tin of about 25 x 18 cm (10 x 7 inches). Add the pork package and
Return to the oven and
To serve any leftovers, bring the meat to room temperature, then slice thinly and heat up only the juice. Pour the warm juice over the slices to serve.
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