River Cafe’s Roast Pork on the bone


We went to my Mum’s last week for dinner and my step dad made the most delicious roast pork on the Weber. Simple and delicious, I should have known it was a River Cafe classic. Plus it was a one pot wonder which is my favourite way of cooking so I just had to share it.

River Cafe’s Roast Pork on the bone (Arista Di Montalcino)
Feeds 8

1 x 4kg piece of pork loin on the bone
16 garlic cloves peeled
Sea salt
Freshly ground pepper
1 bulb fresh fennel, slices & 2 teaspoons dried fennel seeds
6 rosemary branches
1 bottle white wine
Extra virgin olive oil

1. Remove the pork from the fridge for at least 2 hours before cooking to bring to room temperature & preheat the oven to 180 degrees c

2. Into a mortar & pestle smash 6 of the garlic cloves with 2 teaspoons of salt then add in the 2 teaspoons of fennel seeds and add in 2 of the rosemary branches (which you chop finely before adding in)

3. Make a cut between the bone and the meat and add in the crushed mixture between this gap along with 6 more cloves of garlic and the remaining rosemary branches

4. This is where the recipe varies (my Step Dad did this) he added in a couple of red onions cut in half and carrots with the sliced fennel, remaining garlic cloves into a roasting dish with sides then placed the pork on top. Pour in half the bottle of white wine (he used cider instead) into the bottom of the roasting dish with the veggies and cover loosely with foil. Place in the oven for an hour (he placed into the Weber).

5. After an hour turn down the heat to 140 degrees, add more wine if needed and roast for another hour.

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6. After an hour remove the foil, baste the skin and roast for a further 30 minutes until the skin is crispy. Make sure you leave the meat to rest for 10 minutes before carving into thick cutlets serving with the roasted veggies and pan juices.

(He also placed the meat into the weber for the same amount of cooking time used in the oven)

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Do you love roast pork as much as I do?
Use the Weber much for cooking? We don’t have one but boy do I love the flavour!


  1. I have only the smallest Weber for just me. A larger one is needed to be able to pull coals to the side and put meat down middle in tray. What I use much more often is a smoker from Muurika. Electric but outside use. It does fantastic things like this. Smoked salmon in it is superb.

    I bought son a smoking pan which he uses on his very big Weber and gets fantastic results. He also cures pork belly in brine and various sugars and smokes his own bacon. His son, nine, who is bacon connoisseur, says it is the best in the world.

  2. My oven has been broken for a week and it just got fixed today! So excited I might actually be able to make this… yum!

  3. HOLEY YUMBALLS! That roast pork looks freaking delish! e + c

  4. We have a Big Green Egg barbeque and this would be fantastic. The flavor from the all wood fired charcoal is amazing. I made a ‘beer butt’ chicken last year in a similar way and it turned out great…we’ll have to try this as well.

  5. Hi Beth,
    I’m going to give this a go this festive season!
    We got a Weber q for Xmas last year and I am yet to try a roast pork!
    I’d love you to do some more bbq recipes in the new year – maybe Weber could partner with you or even better buy one for Rob for Xmas … you won’t regret it!!!
    Hope you and your beautiful family have a lovely Christmas and enjoy your time off!
    I’m excited to have a few products purchased from “add to cart” under the tree for friends this year!
    Best wishes
    Jane x

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