Method

1. For the salsa d’erbe: chop all the herbs finely and combine with the anchovy, capers, garlic and bread.

2. In a small bowl, combine the mustard, red wine vinegar and olive oil and whisk until amalgamated. Season with salt and freshly ground black pepper and pour over the herb mixture. Set the salsa aside until needed.

3. For the pork: preheat the oven to 190C/gas 5.

4. Combine the rosemary, lemon zest and butter into a soft paste and spread the butter mixture all over the pork loin.

5. Lay the coppa di Parma slices out on a sheet of baking paper, slightly overlapping. Put the pork loin on one end and roll the paper around the loin so the pork is wrapped in the parma. Remove the paper and tie the pork with string to hold the parma wrapping in place. Season with salt and a little freshly ground black pepper.

6. Heat a dash of olive oil in a large, ovenproof pan and seal the pork loin on one side for 2 minutes. Turn the loin over and cover with baking paper. Transfer the dish to the oven and cook 30-40 minutes.

7. Remove the dish from the oven, skim off any fat and take the pork loin out to rest.

8. Deglaze the pan with sweet wine and cook for 5 minutes until reduced.

9. Return the pork to the pan and baste with the juices for at least 2 minutes.

10. For the roasted radicchio: put the radicchio into an ovenproof dish, drizzle with the olive oil and season with salt and freshly ground black pepper. Roast for 20-25 minutes at 180C/gas 4.

11. To serve, slice the pork and serve with salsa d’erbe and roasted radicchio.