Loin of Pork with Fennel & Apple

Preparation info
  • Ingredients For

    6–8

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

This is an Italian way of roasting pork and uses a boned loin that has been tied into a neat cylinder to give even cooking. Roasting any piece of meat smaller than about 1.8kg / 4 lb is never a good idea and this is particularly true of today’s pork, which tends to be too lean. We no longer need