Roast Pork Loin with Garlic, Rosemary, Anchovies and Lemon Zest

Posted By Stephen


I’ve been thinking a lot about pork ragu lately and decided I would make it this week. The version I’ve put together uses leftover pork so, of course, we needed to cook pork today in order to generate those leftovers.

I picked up the new Jamie Oliver magazine last week and there were a number of interesting pork recipes, Stephen chose this one which was originally based on pork neck fillet which we were unable to find. I think we managed to adapt it reasonably well and the end result was very good, if a little too lemony for my tastes.

We had originally planned to serve this with some tomatoey butter beans but they just wouldn’t cook so instead, we made some gravy out of the stock the pork had roasted in and had that with some vegetables. And garlic. I think there was about a whole bulb in the original recipe which, having roasted for two hours, was sweet and sticky. We couldn’t resist squeezing it all over the pork.

It was difficult not to carry on eating until all the pork was gone but we managed to restrain ourselves so tomorrow, it’s pork ragu as planned.


Apr 5th, 2009

3 Comments to 'Roast Pork Loin with Garlic, Rosemary, Anchovies and Lemon Zest'

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  1. Lizzie said,

    That looks delicious. So you stuff the middle with the anchovies, lemon zest etc?

    Lizzie’s last blog post..Baby Octopus Puttanesca

  2. Stephen said,

    Thanks Lizzie! I know, not much explanation / recipe this time, sorry. We cut slits into the pork and stuffed a bit of anchovy, a bit of lemon zest, a few rosemary leaves and some butter into each of them. We also unrolled the loin, put some of these ingredients inside and then rolled it back up.

  3. Regina said,

    This looks good. Whats not to love about anchovies and roasted garlic. I might do this with a steak for dinner!

    Regina’s last blog post..Rachel Who?

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