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Recipe for :

Loin of Pork with Rosemary

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

One of Valentina's ambitions is "to return home to Tuscany semi-permanently with my sons to run Villa Valentina, the ultimate Italian Cookery School and centre of excellence, where I will celebrate the food, wines and other related aspects of Italy".

The recipe has been supplied by Celebrity Chefs UK, through which Valentina can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

From Valentina Harris, a mouthwatering recipe for succulent roast pork studded with rosemary and garlic.


2 tbsp rosemary leaves, chopped
6 large garlic cloves, finely chopped
1.5kg pork loin, boned
2 - 3 tbsp olive oil
salt and freshly ground black pepper


Ideally the joint should be cooked slowly on a spit, if your oven has one. The meat is usually served cold, but you may eat it hot if you so wish.

  • Preheat the oven to 170°C / gas 3.
  • Mix the rosemary and garlic in a small bowl. Season with salt and a generous amount of black pepper.
  • Lay the meat out flat and make lots of deep holes in the flesh, using a skewer. Push the rosemary mixture into the holes.
  • Roll up the meat and tie it securely with string. Rub it all over with oil, then season with salt and pepper.
  • Place in a roasting pan and roast in the preheated oven for about 2 hours, basting every 15 minutes or so, and turning the meat each time you baste.

Serves 4

    Valentina Harris