Farm Yard Pork Loin “Roli Roti Style” – A proven dish for a big Food Lab crowd

Food Lab Founder Geoffry Drummond and Chef Colin Ambrose with Roli Roti

Serves 20


1 full pork loin, belly on
2 bunches parsley
1/2 bunch mint
1/2 bunch thyme
1/2 bunch cilantro
1/2 bunch oregano
10 garlic cloves (chopped fine)
1/2 cup olive oil
2 large lemons (zest only)
3 tablespoons salt

At the “Little Kitchen” from time to time the special menu features our “Roli Roti Style” pork loin stuffed with herbs from our garden (oregano, parsley, thyme, mint and cilantro) mixed with garlic and lemon zest.

If you haven’t ordered a whole hog and plan to serve this dish at a summer party, no problem. Give your local butcher advance notice and ask for a full pork loin with rib bones removed and belly left on. This cut should measure at least 15 inches long and a little more in width from the top of the loin to the bottom of the belly.

Start in the garden or at the Farmers Market and gather parsley, mint, cilantro, thyme and oregano. Rinse the herbs and remove the thickest stems, then rough chop them all together. Place the chopped herbs in a large bowl with chopped garlic, lemon zest, olive oil and salt. Mix the herbs with the rest of the ingredients and rub the mixture on the inside of the pork loin and belly.




Now roll the loin from the top down ending up with the belly wrapped around the herb coated loin. Tie the roast off with butchers twine and place in a large roasting pan. Score the skin with a sharp knife taking care not to cut the twine and cover the pan with foil.




Place the roasting pan in a 350°F oven and roast for 2 hours covered. Remove the foil and finish in the oven for another hour and a half.

To serve, slice the roast into thin pieces and plate with asparagus and sofrito rice.

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