Ingredients

Piece of Pork Loin

Method

Remove the rind and, should there be an excessive amount, some of the fat from a piece of loin of pork weighing about 3-4 lb.

Flavour the pork with fennel leaves and garlic, pressed into the meat, or if there are no fennel leaves available a few pieces of the fennel bulb. Although it is not orthodox, I find the flavour of the meat is greatly enhanced by rubbing the cloves of garlic in a few crushed coriander seeds before putting them in the meat.

Rub the meat with salt and pepper and put it into a roasting pan with water, about 2 inches deep. Cook it in a moderate oven in an open pan.

It will take somewhat longer than the normal method of roasting; allow about 45 minutes to the pound. The meat emerges tender and moist. Let it cool a little in its own juice, then pour off the liquid (don't throw this away - there will be good pork fat on the top when it has set) and serve the pork cold.