Ingredients

  • 2 tbsp olive oil
  • 1 medium leek, white part only, finely chopped
  • 2 Sicilian-inspired pork sausages
  • 10 sage leaves, finely chopped
  • 20 g breadcrumbs
  • 20 g blanched almonds, chopped
  • 1 tsp fennel seeds, crushed
  • zest and juice of 1 lemon
  • 1.5 kg boneless loin of pork, skin scored, at room temperature
  • 2 tsp sea salt
  • 3 fennel bulbs, quartered and sliced, fronds reserved
  • 100 g cubetti di pancetta
  • 200 g kale

Method

  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon of the oil in a frying pan; add the leeks and cook for 8-10 minutes until soft; transfer to a bowl. Squeeze the sausagemeat from their skins and add to the leeks. Add the sage, breadcrumbs, almonds, half the fennel seeds and the lemon zest. Season and mix well.

  2. 2

    Remove any string from the pork and unroll, skin-side down, on a clean board. Using a sharp knife, cut into the meat horizontally about two-thirds of the way along (but not all the way through), keeping your knife parallel to the board, to make a pocket. Open the meat out like a book and spread the stuffing into the opened-out joint, leaving a 2cm border. Roll up tightly; tie with string.

  3. 3

    Weigh to calculate the cooking time (see step 4); transfer to a roasting tin. Rub the skin with 1 teaspoon of the oil. Mix the remaining fennel seeds with the sea salt and spread over the scored skin. Roast in the preheated oven for 20 minutes.

  4. 4

    Meanwhile, in a bowl, toss the fennel with the remaining olive oil and the pancetta; season with black pepper. After 20 minutes, remove the pork from the oven and scatter the fennel mixture into the tin. Reduce the temperature to 160°C, fan 140°C, gas 3; return to the oven for 1 hour 30 minutes (or 25 minutes per 500g) until cooked through. Transfer the pork to a board, cover and leave to rest for at least 20 minutes.

  5. 5

    Meanwhile, cook the kale in boiling water for 3-4 minutes until tender; drain and add to the tin with the fennel. Toss together, add the fennel fronds and lemon juice and season. Serve with the pork.

     

    Get ahead: you can stuff the pork up to a few hours ahead; chill. Return to room temperature before roasting.

     

    Kitchen secret: use up the leftover sausages by combining the meat with cooked onions and some breadcrumbs. Shape into meatballs and cook with a simple tomato sauce to serve with spaghetti for a speedy midweek meal.

Nutritional Details

Each serving provides
  • Energy 3458kj 826kcal 41%
  • Fat 56.0g 80%
  • Saturates 18.5g 93%
  • Sugars 2.1g 2%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 871kj/208kcal

Each serving provides

5.2g carbohydrate 3.5g fibre 73.5g protein

 
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