Roast pork loin, porchetta style from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 40) by Diana Henry

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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.

Notes about this recipe

  • Eat Your Books

    Requires overnight refrigeration.

  • Clog on April 25, 2023

    Great taste. Excellent, and straightforward to prepare.

  • e_ballad on March 22, 2020

    Very easy to prepare, we found this to be ‘ok, but nothing too exciting’ as a hot main dish. But as a cold cut, this is exceptional!

  • Zosia on October 18, 2014

    Very easy and flavourful way to prepare a leaner cut of pork. My roast was smaller by approx 500g so was done 30 minutes sooner, and was very moist and juicy even though it had no fat cap to speak of.

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