Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel

Category: 
Main Courses
Seasons: 
October, November, December

Serves 6

Courtesy of Will Packwood • Photography by Jenna Northcutt

Easy

Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel

Ingredients

For 1 Batch(es)

Recipe

  • 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

Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel Directions

  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.

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