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Slow roasted Tuscan pork recipe

Slow roasted Tuscan pork recipe

131 ratings

Slow-roasted until mouthwateringly tender and rubbed in a blend of fragrant herbs, this Italian-inspired pork is perfect for elevating your classic Sunday roast. See method

  • Serves 6-8
  • 20 mins to prepare and 5 hrs slow cooking
  • 446 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 2.5kg (5lb) pork leg joint
  • 3 tbsp olive oil
  • 4 cloves garlic cut into slivers
  • 2 tbsp fennel seeds
  • 2 tsp dried chilli flakes
  • 2 tbsp dried oregano
  • 2 tbsp fresh rosemary, finely chopped

For the mint caper sauce

  • 2 tbsp tiny capers
  • 2 shallots
  • 20g (3/4oz) fresh mint, stems removed
  • 1 garlic clove
  • 3 tbsp balsamic vinegar
  • 4 tbsp Tesco Finest extra virgin olive oil

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 19%
  • Sugars

    2g 2%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 4g Protein 69.5g Fibre 3.7g


  1. Preheat the oven 140°C. Take a sharp knife and cut small slits into the meat. Insert the slivers of garlic all over the meat. Mix together the herbs and chilli. Rub the pork roast with 1 tbsp of olive oil and salt and pepper.
  2. In a very large frying pan, sear the meat on all sides until browned. Rub the remaining oil over the pork and then roll in the herbs. Arrange on a roasting rack over a roasting tin. Place in the hot oven and cook for approx 4-5 hours.
  3. The meat will be tender and fall apart when the string is removed. Slice the pork and place on a platter with rosemary sprigs and other fresh herbs. Serve with sauce and some crispy or mashed potatoes.

To make the sauce

Finely chop the capers, shallots, garlic, and mint and place in a small bowl. Add the vinegar, oil, salt and pepper and a large pinch of sugar. Mix well and pour into a serving jug.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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