this is one of the classic tuscan roast meat dishes, herby and succulent.
1.5 lb/ 800 g rib joint (loin) of pork, on the bone if possible.
ask your butcher to make a cut between the bone and the rest of the joint, so that this can be filled with herbs and tied back up with string.
a bottle of good white wine
a large handful of sage and rosemary
8 cloves of garlic
3 teaspoons fennel seeds
salt and pepper
string to tie the joint
preheat your oven to 225°c/440°f
crush the fennel seeds in a mortar and pestle.
finely chop the sage leaves, rosemary and garlic and mix with the fennel seeds and a large pinch of salt and pepper.
spread half this mixture, in the cut between the bone and the rest of the meat. reconstruct the joint and tie with string.
roll the joint in the remaining seasonings, coating well.
cook for 25 minutes on 225°c/440°f, or until you see a crust forming on the meat.
lower the heat to 180°c/360°f and cook for a further 30-60 minutes (depending on the size of the roast). add glasses of white wine periodically through this time. check with a knife or a metal skewer that no blood runs out of the centre of the roast. if it does, cook it a little longer.