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Ingredients 2 kg free range pork loin 4-6 garlic cloves (cut into fine slivers) 3 tbsp olive oil the juice of half a lemon 4 bushy sprigs of fresh oregano or thyme leaves about 250g shallots a scrap of unsalted butter 2 fennel bulbs (outer leaves discarded,cut rest into large chunks, with any feathery bits added to the marinade) 400ml full-bodied red wine method Stab incisions all over the loin and insert a sliver of garlic into each hole.
Now, with the use of a 5mm endoscope, the operation can be done through three stab incisions inside the hairline.