Delicious hot or served as it often is in Italy: cold, finely sliced and stuffed into ciabatta rolls. You’ll need to go to a butcher for the meat; ask them to do the prep work, too. Step 1 can be quickly done by a butcher, although if you have a sharp knife, it’s easy enough to do yourself. Then you just need to add the stuffing and roll it up.
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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Cook Time:
3 hrs 35 mins
Total Time:
3 hrs 55 mins
Cal/Serv:
718
Ingredients
3
kg pork loin with belly attached, boneless, skin-on, see intro
2
garlic cloves, crushed
2Tbsp.
thyme leaves, chopped
Finely grated zest 1 lemon
2Tbsp.
runny honey
3Tbsp.
dry white wine
Large handful flat-leaf parsley, roughly chopped
100g
gorgonzola, cubed
Directions
Step 1If the skin of the pork is not scored, do so with a sharp knife. Flip joint meat-side up so you can butterfly the loin. Holding a large knife parallel to the board, cut through the centre of the loin from the side where it joins the belly towards the outer edge. Stop cutting just before you reach the opposite edge of the loin so the slices stay attached.
Step 2Toast hazelnuts in a small frying pan over low heat, stirring regularly until pale golden. Tip on to a chopping board and roughly chop.
Step 3In a small bowl, mix the garlic, thyme, lemon zest, honey and wine with plenty of salt and freshly ground black pepper. Gently open out the butterflied loin, then prick the meat all over with a fork (this helps the flavours to penetrate). Rub the thyme mixture over the meat, sprinkle over the parsley, chopped nuts and gorgonzola in an even layer and press down to stick.
Step 4Roll up meat tightly from the butterflied loin end and secure in place with knotted string (in a few sections along the length). Dry skin well with kitchen towel. Transfer to a plate and chill, uncovered overnight (up to 2 days).
Step 5To cook, transfer pork, seam-side down, to a roasting tray (ideally one that fits it snugly). Rub skin all over with salt and leave to come to room temperature for 30min. Preheat oven to 220°C (200°C fan) mark 7.
Step 6Roast pork for 30min, then reduce oven to 160°C (140°C fan) mark 3 and continue cooking for 3hr, until cooked through. Remove from oven and rest in a warm place, uncovered, for 20min before carving and serving.
Get ahead Prepare pork to end of step 4 up to 2 days ahead.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
