This is a dish we had with our Italians a couple of months back but I wanted to hang onto it until now – rightly into the heart of Autumn/Winter. Now even though this looks like a winter dish it was bloody wonderful on a piping hot Southern Italian afternoon (32 degrees piping to be exact) and it works equally as well as a perfect Sunday roast!!

The key to this dish once again it’s simplicity – the quality of the wine and the Pork were staggeringly good, you can always tell if meat is bad because it can not be hidden with seasoning….all you can taste is the seasoning if it is bad! I know I whine on about it, but use your butcher for things like this, get him (or her) to tie you together a good 3-4lb Pork Loin and you’re good to go to feed 4.