1.8 kgrolled pork loin, tied at intervals with kitchen string2 tbspfinely chopped rosemary1 tbspolive oil
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.