Roast pork
How to make Roast pork recipe - The butcher will score the skin for you if you ask. For easy carving, remove the crispy crackling in one piece, then slice the meat. Cut up the crackling to serve. Rôti de porc recette
Serves 6, plus leftovers
4½lb (2kg) boneless pork loin, skin or exterior fat scored
4 garlic cloves, finely chopped
handful of black olives, pitted and finely chopped
pinch of dried oregano
sea salt and freshly ground black pepper
olive oil
Method:
1 Preheat the oven to 425°F (220°C). Untie the roast, if needed, and lay it fat-side down on a work surface. Mix together the garlic, olives, and oregano in a bowl, and season with salt and pepper. Rub the garlic and olive mixture in a line down the middle of the pork, then roll the pork up tightly and secure with kitchen twine. Place it in a large flameproof roasting pan. Rub all over with olive oil, then rub in sea salt to season well.
2 Roast the pork for about 20 minutes until the outside is golden and crispy. Reduce the oven temperature to 375°F (190°C), and continue to roast for another 1 hour to 1 hour 20 minutes, or until the pork is cooked through. Remove to a large plate, and leave to rest in a warm place for about 15 minutes before slicing.
3 Cut the pork into slices and serve with homemade gravy, apple sauce, crispy roast potatoes, and seasonal vegetables on the side.
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| Roast pork |
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