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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

Method

  • 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
  • 10 min preparation
  • 45 min cooking (plus resting)
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At A Glance

  • Serves 6 people
  • 10 min preparation
  • 45 min cooking (plus resting)

Drink Suggestion

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

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