Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel

Servings: 6

Author:

Main Course

Autumn

pork Garlic Rosemary 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

1 Heat the oven to 400°. Season the pork generously with the ground fennel, salt
and pepper.
2 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.
3 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.
4 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.