Monday, September 3, 2012

Stuffed Pork Loin

1 Pork loin,
2-3 garlic cloves 
grated zest of a lemon 
bunch of flat leaf parsley
few sprigs of rosemary, twigs removed 
salt and pepper
drizzle of olive oil

Heat oven to 220c. Score the pork skin in a criss-cross patten and pat dry with kitchen paper.

Turn it so the flesh side is facing up, and cut a slit along the fat side of the loin so it lies flat. Sprinkle the garlic, lemon zest, rosemary and parsley along the center. Sprinkle with salt and pepper.

Roll up the loin and secure with string so its tight and even. Place, skin side up, in a roasting tin. Drizzle with olive oil and rub in sea salt to the skin.

Roast for 15-20 mins until the skin is golden and beginning to crisp, turn oven down to 180, and continue to cook for 25 mins per 450g. Rest for 15 mins before carving.

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