Arista al finocchio (pork loin with fennel)

1 hour 20 minutes + resting
■ Serves 6 ■ EASY
The Greek word 'aristos' translates to excellence of any kind. In 1440, a group of envoys who took part in the Ecumenical Council in Florence described the excellent pork loin they had just eaten with this adjective. The Italian word 'arista', pork loin, is said to have derived from this incident.

loin of pork 1 kg piece, boned and rolled
pancetta or lardo (pork fat) 65g, chopped
garlic 1 clove, chopped
wild fennel 1 large sprig, chopped
olive oil
sauteed potatoes or turnips, or boiled beans, to serve

■ Heat the oven to 160C/fan 140C/gas 3. Using a sharp knife make small slits all over the pork.
■ Mix the pancetta or lardo with the garlic and fennel, then push the mixture into the slits. Heat 3-4 tbsp of olive oil in a roasting pan, add the pork and cook over medium- high heat, turning frequently, until evenly browned. Season with salt and pepper, transfer to the oven and roast for about 1 hour; until cooked through.
■ Check by piercing the meat; if the juices run clear, the pork is cooked. Alternatively, ifs ready when a meat thermometer registers an internal temperature of 80C. Remove the pan from the oven and let the pork rest for 10 minutes. Slice and serve with sauteed potatoes or turnips, or boiled beans

Arista al finocchio (pork loin with fennel)