Crispy Porchetta With Almond Milk Roasted Parsnips | Donna Hay

Ingredients

• 2.7kg pork loin, belly attached
• ⅓ cup (40g) sea salt flakes
• 2 teaspoons fennel seeds, toasted and crushed
• 2 cups flat-leaf parsley leaves, finely chopped
• 1 cup sage leaves, finely chopped
• ¼ cup rosemary leaves, finely chopped
• 3 cloves garlic, crushed
• ¼ cup (60ml) extra virgin olive oil
• 20 baby parsnips (1.2kg), peeled
• 2 cups (500ml) unsweetened almond milk
• cracked black pepper