Site Overlay

SLOW-ROASTED PORK BELLY AND TENDERLOIN ROLL WITH HERB-ANCHOVY MARINADE

By Posted on
SLOW-ROASTED PORK BELLY AND TENDERLOIN ROLL WITH HERB-ANCHOVY MARINADE

SLOW-ROASTED PORK BELLY AND TENDERLOIN ROLL WITH HERB-ANCHOVY MARINADE

A satisfying, tender roast perfect for gatherings or to enjoy over several days. The pork belly is butterflied around the tenderloin, marinated deeply with anchovy, capers, fresh herbs, and citrus zest, then slow-roasted to juicy perfection.

πŸ•’ Prep Time: 30 min (+ 2 days marinating)

🍳 Roast Time: 2.5 hours + resting
🍰 Servings: 6-8

Ingredients

Meat:

  • 1 piece pork belly (~2 kg)
  • 1 pork tenderloin
  • Salt
  • Black pepper
  • Paprika
  • Turmeric

Marinade:

  • 1 sprig fresh rosemary
  • 1 tbsp anchovy paste
  • 1 tbsp drained capers
  • 6 garlic cloves
  • 2 tsp fennel seeds (or thyme, oregano)
  • 2 tsp black pepper
  • Zest of 2 lemons
  • 50 ml olive oil

Instructions

  1. Choose a pork belly piece thick enough to butterfly open and enclose the tenderloin.
  2. Blend all marinade ingredients in a blender until smooth paste forms.
  3. Place pork belly skin-side down on a work surface and carefully cut horizontally, leaving one edge intact to open it like a book.
  4. Sprinkle salt evenly on both sides of the pork belly and on the tenderloin.
  5. Spread marinade generously over the exposed meat of the pork belly, rubbing thoroughly.
  6. Place the tenderloin on the pork belly, trimming if necessary to fit. Roll tightly from one end to form a roulade.
  7. Tie the roll securely with kitchen twine or hemp string.
  8. Place the roulade in a large oven-safe roasting bag, seal tightly, and prick the bag a few times with a toothpick to allow steam to escape.
  9. Refrigerate the roulade for 2 days to marinate and develop flavor.
  10. Remove from fridge at least 2 hours before cooking to bring to room temperature.
  11. Preheat oven to 160Β°C (320Β°F). Roast the roulade for about 2.5 hours, until internal temperature reaches approximately 70Β°C (160Β°F).
  12. Remove the bag, sprinkle the roast with a spice mix of black pepper, paprika, and turmeric, and roast uncovered for another 20–30 minutes until the internal temperature reaches 75Β°C (167Β°F) and crust develops.
  13. Remove from oven, cover loosely with foil, and rest for 15 minutes before slicing.
  14. Slice and serve with your favorite sides.

πŸ’‘ Tips

  • Marinating for two days intensifies flavor and tenderness.
  • Use a meat thermometer for perfect doneness and juiciness.
  • The spice mix after roasting adds a beautiful crust and extra aroma.
  • Resting meat before slicing ensures juices redistribute for moist slices.

🍽️ Perfect For

  • Family celebrations and dinner parties
  • Meal prepping for multiple days
  • Elegant yet simple roast dinners

πŸ“ Final Thoughts

This roast combines succulent pork belly and tenderloin with a bold herbaceous marinade. The slow cooking yields a juicy, flavorful centerpiece that’s sure to impress your guests and satisfy your taste buds.