Ingredients

• 3 tbsp finely chopped fresh rosemary leaves
• 2 garlic cloves finely chopped
• 1 loin of pork on the bone
• weighing 1.25-2kg/3-4lb
• 1 glass of white wine
• 2 tbsp of extra virgin olive oil
• coarse salt and freshly ground pepper
• water
• for basting
• 3 tbsp of extra virgin olive oil
• plus a little extra for serving
• 3 garlic cloves
• finely chopped
• 6 fresh sage leaves
• 250g/9oz dried white haricot or cannellini beans
• soaked overnight
• or 500g/1lb 2oz tinned cannellini beans
• salt and freshly ground black pepper
• 350g/12oz very ripe
• soft tomatoes
• puréed in a liquidiser or processor then sieved
• OR 300g/11oz passata
• 1 tbsp tomato purée
• 1 tsp caster sugar

Directions

• Preheat the oven to 170C/325F/Gas 5.
• Mix the garlic and the rosemary together in a bowl. Using a small knife
• make holes in the outside of the pork
• and stuff a little of the garlic and rosemary as deeply as you can into each one.
• Pour the wine into a roasting tin large enough to hold the pork. Place the pork in it
• bones downwards so that they form a support for the meat itself.
• Rub the skin with the extra virgin olive oil
• season and roast for two hours
• basting occasionally with its own juices. Add a few good splashes of water to the pan every time you baste so the juices do not dry out and burn. To check that it is cooked
• plunge a skewer into the centre (not too near the bone) and pull out - if the juices run clear
• then it is ready. Leave the pork to rest in a warm place (you can simply turn the oven off and leave the door ajar) for about 20 minutes.
• To carve
• use a sharp knife and cut down close to the ribs
• sliding the knife underneath the meat
• until you reach the long
• solid chine bone at their base. Swivel the blade of the knife upwards and guide it over the chine bone and down the other side
• to release the meat. Lift the meat off and cut into slices about 2.5cm/1in thick.
• Arrange the meat on a plate
• cover and keep warm.
• Quickly put the roasting tin over the heat and bring to the boil
• scraping in all the residues on the base and adding a little more water if they taste too strong.
• Pour into a jug and serve.
• For the cannellini beans
• heat the oil and gently fry the garlic and sage leaves. When the garlic is golden brown
• add the beans and season generously.
• Add the sieved tomatoes or passata
• the tomato purée
• and about one teaspoon of caster sugar
• to taste.
• Simmer gently for a further 20 minutes or so
• stirring occasionally to prevent catching.
• Check and adjust the seasoning just before serving.