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.

  • INGREDIENTS

    • 1.5 kg rolled pork loin
    • 2 tbsp finely chopped rosemary
    • 1 tbsp olive oil

  • METHOD

    1. 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.
    2. Preheat the oven to 250°C (or 230°C fan-forced).
    3. Place pork loin in a roasting pan and season the skin with olive oil, rosemary and salt.
    4. Roast for 20 to 25 minutes, until the skin is golden and crackling.
    5. 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.
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