Porchetta Roast

Recipe by: Anda Dlepu

Serves: 6
Preparation time: 15-20 min
Cooking time: 30min
Serves 4
4 cloves Garlic, finely chopped, plus 2 heads, cut in half crosswise
1 tbs Fresh rosemary, coarsely chopped plus 4 sprigs
1 tbs Fennel seeds, coarsely chopped or crushed
1 ½ tsp Salt
2 tablespoons Olive oil
Freshly ground black pepper
750g Pork fillet
8 – 10 slices Streaky bacon

Preheat the oven to 180 °C.
Toss the garlic, rosemary, fennel seeds, salt, 1 tablespoon of olive oil and black pepper to taste in a small bowl.
Rub the garlic mixture all over the fillet. This can be done up to 12 hours before and refrigerated.
Scatter the rosemary sprigs in a large baking dish and place the fillet on top.
Wrap the bacon slices around the fillet, tucking the ends underneath.
Place the halved heads of garlic around the fillet and drizzle everything with the remaining olive oil.
Roast for 40 – 45 minutes or until just cooked. Transfer to a cutting board and rest for at least 10 minutes before slicing.

SUGGESTION
Serve with grilled asparagus drizzled with olive oil and lemon juice. This wine pairs very well with Italian Lambrusco Rosso wine.