Garden Chef: Grilled and roasted Pork Loin

Two weeks of rain, every minute of every day. At least that what it's felt like. Saturday didn't look like it would provide enough time for a fully fledged three hour outside cooking experience, so I opted for a recipe that involves finishing the main dish off in the oven. Of course, thats a cop out for which I will no doubt have to do penance, particularly since the weather did hold, and it could all have been finished off outside without a drop of rain falling.

By the by, we have Jamie Oliver to thank for this recipe. Its an Italian recipe known as maiale alla griglia e arrosto. (you can either read the rest here or flick over to Jamie's Italy where I got this..)

You will need:

A couple of heaped tablespoons of fennel seeds
2 or 3 red chillies
1x2kg/4 1/2lb pork loin
Olive oil
Sea Salt and freshly ground black pepper
10 Tablespoons good quality red win vinegar
a bunch of fresh rosemary

In brief, score the fatty side of the pork in a criss cross fashion. Smash/grind up the fennel seed, chillies and a good bit of salt and black pepper. Rub the pork with Olive oil and then rub in the ground mixture of spices into the fatty side of the pork.

Having got the bbq going about half hour before, make sure the coals are hot. Charcoal probably best for this, unless your gas bbq can get really hot.

Whack the pork on skin side down and watch the fun begin! As you can see below the fat really generates some heat so be careful to turn quickly to avoid incinerating the joint.

Once both sides have had the benefit of the bbq for about 10-15 minutes, enough to have acquired an authentic bbq look, transfer the joint to the tray it was originally marinaded in.

Put it in the oven at about 200C/400F for about an hour. After the first 30 mins add the vinegar and rosemary leaves, making sure all the meat is basted with the combination. Put back in the oven for another 20 mins and then take out to rest for the last 10 mins. It looked like this when done:

In keeping with the Italian theme of the evening we began with Prosecco. The bottle or two we shared around between the guests cost less than a fiver, as did the wine we served with the main course. Both excellent dinner party value.

The main was served with: