1 bunch fresh sage, stems removed and finely chopped
1 bunch fresh rosemary, stems removed and finely chopped
1 bunch fresh oregano, stems removed and finely chopped
1 bunch fresh chives, finely chopped
Tuscan seasoning
Coarse salt
Pepper
Pork loin boned with 3/4 of the flap (tell the butcher you'll be rolling it and he'll understand)
1 or 2 pork fillets (depending on size)
PREPARATION
Lie the loin out flat
Cut and crush the fresh herbs (sage, rosemary, chives, oregano) and rub them onto the meat
Add Tuscan seasoning, season with salt and pepper
Roll up the pork and tie the roast in several places with kitchen string, making sure that it's tight
Place the roast inside baking paper and tinfoil and place it in the oven at 180 °C
You need to cook the roast for one hour per kilo in total (for example, if your roast is 3 kgs, that's 3 hours). Half of the cooking needs to be with the baking paper and tinfoil on and half without (so for example 3 kgs will be 1 hour and a half and 1 hour and a half)
When the cooking time with the baking paper and tinfoil is over, remove from the oven, remove the baking paper and tinfoil and place the roast back in the oven on top of a tray with a drip tray underneath (add a cup of water in it so that the meat doesn't burn)
Remove the roast from the oven, wait for it to cool down
If you want you can take off the skin and eat the crackling or just leave it on
SERVING TIPS
Slice it thin, add some salt and put it on a bread roll. Have it with a glass of CICCIO.
