Nothing sets the table as impressively as a roast loin of pork with delightful crackling. To ensure delicious crisp, dry the fat with a paper towel before adding the condiments and popping it into the oven.
- 2 sprigs rosemary
- 2.5 kg (5 pound) boneless loin of pork, rind on, rolled and tied at 2 cm (¾-inch) intervals
- 1 tbsp olive oil
- 1 tbsp coarse cooking salt (kosher salt)
Tuck the rosemary into the string around the pork. Place pork in large baking dish; rub rind with oil then salt. Roast about 40 mins or until rind blisters. Drain excess fat from dish.
Reduce oven to 180 C. Roast pork about 1 hr.
Transfer pork to plate; cover loosely, stand 15 mins before carving.
TIP Ask your butcher to roll and tie the pork at 2 cm (¾ inch) intervals for you, and to score the rind, if it isn’t already done. TIP Serve with apple sauce. Buy ready-made apple sauce from the supermarket or make your own by cooking coarsely chopped, peeled apples with a little water in a small saucepan for about 10 mins or until apple is soft. Stir in sugar and ground cinnamon to taste.