Ingredients

• 2kg/4lb 4oz pork loin
• skin removed
• salt and freshly ground black pepper
• small bunch fresh sage
• leaves picked
• roughly chopped
• small bunch fresh oregano
• leaves picked
• roughly chopped
• small bunch fresh flatleaf parsley
• leaves picked
• roughly chopped
• 1 lemon
• zest only
• 2 tbsp olive oil
• 80g/3oz fresh white breadcrumbs
• 12-16 slices pancetta
• 110ml/4fl oz vegetable oil
• 250g/9oz parsnips
• peeled and cut into chunks
• 250g/9oz potatoes
• peeled and cut into chunks
• 110ml/4fl oz milk
• salt and freshly ground black pepper
• 40g/1½oz butter
• 50g/2oz crème fraîche

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the pork
• flesh side up
• onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down
• running parallel to the board
• cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper.
• Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well.
• Rub the herb mixture onto the pork quite forcefully
• then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly.
• Roll up the pork loin tightly and leave to sit for 20 minutes.
• Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil
• overlapping slightly. Place the pork on top and roll up the foil
• pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage.
• Heat a large roasting tray over a high heat until hot
• then add the vegetable oil. Place the foil parcel into the tray and cook
• turning every two minutes
• so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat.
• Transfer to the oven and roast for 1-1½ hours
• or until completely cooked through. To test it is cooked
• insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes
• then gently unwrap and cut into slices.
• For the parsnip purée
• place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables
• season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes
• or until the potatoes and parsnips have become soft.
• Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor
• blend the parsnips and potato mixture until smooth
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each.