How to Cook a Boned & Rolled Pork Loin
Serves 6-8
Elevate your dinner table with a perfectly cooked pork loin! Follow our simple instructions to achieve a succulent roast with a golden crust, bursting with flavour.
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INGREDIENTS
- 1.5 kg rolled pork loin
- 2 tbsp finely chopped rosemary
- 1 tbsp olive oil
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METHOD
- The day before cooking, place pork belly skin-side up on a rack in your sink. Pour a kettle of boiling water evenly over the skin and then pat dry with paper towel. Place pork on rack uncovered in your fridge overnight to dry out.
- Preheat the oven to 250°C (or 230°C fan-forced).
- Place pork loin in a roasting pan and season the skin with olive oil, rosemary and salt.
- Roast for 20 to 25 minutes, until the skin is golden and crackling.
- Reduce the oven to 150°C (130°C fan-forced) and roast the loin for a further 15 to 20 minutes or until just cooked through. Allow the pork to rest for at least 10 minutes before carving.