Spit Roast Loin of Pork

Start up the barbecue under the spit roast.

Prepare stuffing for the pork. Chop oregano and rosemary. Peel and chop cloves of garlic into small pieces. Top and tail chillis, cut lengthways, remove and discard seeds, and cut into very small dice. Coarsley grind the fennel seeds in a pestle and mortar. Mix all the ingredients in a bowl moistening with a little olive oil.

Make two or three lengthwise cuts into the flesh side of the fillet, season with salt and pepper, and spoon in the stuffing. Tie the joint into shape with loops of string. Push on to the spit. Paint the rind with a little olive oil and season with salt and pepper  Picture  .

Cut up a foil tray to make a driptray and add a couple of glasses of red wine and a couple of tablespoonfuls of olive oil. Put under the spit and start roasting the pork for about one hour and 30 minutes, basting with the wine/oil mixture from time to time and topping up the driptray when required  Picture  .

Use a meat thermometer to check the pork is cooked at about 220°C and when ready put to one side  Picture   and cover with foil to rest for a while.

Meanwhile prepare and cook the potatoes in cream and garlic omitting the pancetta  Recipe  . Trim the baby greens, discard the stalks, cut into one inch/3 cm or so coarse slices, and steam for five minutes or so until barely softened. Drain the greens and just when required finish in a pan in a little hot olive oil and season with salt and pepper.

Cut the rind off the pork and chop into thin bits. Trim an excess fat off the pork, cut into thick slices and put on to serving plates topped with some crisp rind and a spoonful or so of the basting liquid. Surround with potatoes and greens and serve  Zoom  .