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Photo of Porchetta and roast vegetables by WW

Porchetta and roast vegetables

Total Time
4 hr 45 min
40 min
4 hr 5 min
Fennel, sage, rosemary, oregano, garlic and lemon make roast pork a flavour sensation.


Fennel seeds

1½ tsp, crushed


1½ tsp, black, cracked

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh sage

2 tbs, finely chopped

Fresh rosemary

1½ tbs, finely chopped

Fresh oregano

1 tbs, finely chopped


2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Pork forequarter chop, raw

1440 g, (Buy 1.8kg) rind removed, fat trimmed

Baby carrot

6 individual, (1 bunch) halved lengthways

Red capsicum

2 medium, thickly sliced


800 g, cut into 4cm pieces

Red onion

2 medium, cut into thin wedges

Oil spray

1 x 3 second spray(s)

Cherry tomatoes

250 g


  1. Preheat oven to 170°C. Combine the fennel, pepper, parsley, sage, rosemary, oregano, garlic and lemon rind in a small bowl.
  2. Place the pork, skin-side down, on a board. Cut the pork horizontally to open out flat (don’t cut all the way through).
  3. Sprinkle the pork with the fennel mixture. Roll up the pork firmly to enclose. Tie the pork with kitchen string at 2cm intervals. Season with salt and pepper. Place the pork on a wire rack over a large baking dish. Bake, covered with foil, for 2½ hours. Remove foil, bake, uncovered, for 1–1½ hours or until pork is very tender. Cover pork with foil and set aside to rest for 20 minutes.
  4. Meanwhile, place the carrot, capsicum, pumpkin and onion on a large baking tray. Lightly spray with oil. Season with salt and pepper. Bake for the last 30 minutes of pork cooking time.
  5. Increase oven to 230°C. Bake the vegetables for a further 20-25 minutes, adding tomato halfway through the cooking time, or until tomato is tender. Slice the pork thickly and serve with the roasted vegetables.