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Roast loin of Wessex saddleback

You'll need

1.8 kg rolled pork loin, tied at intervals with kitchen string 2 tbsp finely chopped rosemary 1 tbsp olive oil


  • 01
  • Preheat oven to 250C. Score skin of pork loin at 5mm intervals with a sharp knife and place in a roasting pan. Scatter with rosemary, drizzle with olive oil, season to taste and roast until skin is golden and crackling (25-30 minutes). Reduce oven to 150C and roast until pork is just cooked through (12-15 minutes), then rest for 5 minutes. Slice thickly and serve with leaf salad with anchovy salad cream, roast red onions, silverbeet gratin and pan-fried baby potatoes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Farmhouse cider if you’re feeling rustic or a top-quality pinot noir if you’re feeling posh.

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