With flavours redolent of the Italian classic, porchetta, this is a delicious way to give new flavours to roast pork.
You can use this rub on any cut of pork you like, whether a roast pork loin, or a slow-cooked shoulder, cooking methods below.
Delicious served with roasted vegetables such as peppers, red onion wedges, thick slices of courgette and aubergine (eggplant), slow roasted in olive oil and a little splash of balsamic vinegar with a little optional oregano. You can also deglaze the juices in the bottom of the pan with a little white wine and/or pork or chicken stock to make a light gravy.
Serves six.
