Slow-roasted loin of pork with fennel, rosemary and garlic from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School by Stephanie Alexander and Maggie Beer
- fennel
- rosemary
- white wine
- pork loin
- baby onions
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.