- 4 cloves garlic
- 4 sprigs rosemary, chopped
- ½ bunch parsley
- ½ cup green olives
- ½ cup extra virgin olive oil
- ¼ cup breadcrumbs
- salt flakes and freshly-milled black pepper
- 1.6kg pork loin, skin on with some belly attached
- barbecued vegetables, to serve
1 Combine the garlic, rosemary, parsley, olives and half the olive oil in a blender and purée until smooth. Season with salt and pepper.
2 Butterfly the pork loin by slicing in from the belly side two-thirds on the way through, two-thirds of the way down, then fold open. Repeat with the thick part that you have created. Rub the inside with the herb mixture, then roll up.
3 Score the pork skin, then secure with butchers twine and season with salt and pepper. Rub with the remaining olive oil, then thread onto the rotisserie pole. Cook over a medium-low heat for 2 ½ hours, until the internal temperature of the meat is 70°C and the crackling is crisp. Serve with barbecued vegetable salad.