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Ingredients

• 150 g ciabatta, crusts removed
• 20 g flat leaf parsley
• 15 g mint leaves
• 15 g basil
• 10 g oregano or marjoram leaves
• 15 g wild rocket
• 2 tinned anchovy fillets, ground into paste
• 20 g capers, finely chopped
• 1 clove garlic, finely chopped
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• 50 ml olive oil

• 1 sprigs rosemary, finely chopped
• 1 lemon, zest only
• 30 g unsalted butter, softened
• 1 kg pork loin, trimmed of skin and half its fat
• 120 g sliced coppa di parma, (see Cooks note below)
• olive oil, for frying
• 125 ml Recioto di Soave or other sweet white wine

• 4 radicchio, quartered
• 2 tbsp olive oil

Description

Serve Theo Randall’s Roast Pork With A Tangy Herb Sauce And Radicchio For An Italian-inspired Sunday Lunch

UK TV