Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel
Ingredients
- 3 pounds Salt & Time Red Wattle coppa (ask the butcher to truss for roasting)
- 1 tablespoon(s) coarsely ground fennel seeds
- 5 sprigs fresh rosemary
- 1 bulb(s) garlic, cut in half crosswise
- 2 bulbs fresh fennel, trimmed, washed, quartered
- salt and pepper, to taste
- extra-virgin olive oil, as needed
Instructions
- Heat the oven to 400°. Season the pork generously with the ground fennel, salt and pepper.
- Heat a large sauté pan over medium-high heat, lightly oil the pork, place it in the hot pan and brown it evenly on all sides.
- Meanwhile, using the rosemary, garlic and fennel, create a nest in a roasting pan. Transfer the pork to the roasting pan and place it in the heated oven.
- Allow the pork to roast to an internal temperature of 140°. Remove the pork from the oven, tent loosely with foil and allow to rest for 15 minutes. Carve the pork and serve with the roasted rosemary, garlic and fennel.
Notes
Photography by Jenna Northcutt
