This recipe is all about Wessex saddleback, an old breed that is slow growing and tastes the way good pork should. If you can find properly reared Wessex, Berkshire, large black or Tamworth pork, the effort in sourcing it will be rewarded with groans of delight at the dinner table.
- 1.8 kg rolled pork loin, tied at intervals with kitchen string
- 2 tbsp finely chopped rosemary
- 1 tbsp olive oil
- 1Preheat 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 <a href="leaf-salad-with-anchovy-salad-cream.htm">leaf salad with anchovy salad cream</a>, <a href="roast-red-onions.htm">roast red onions</a>, <a href="silverbeet-gratin.htm">silverbeet gratin</a> and <a href="pan-fried-baby-potatoes.htm">pan-fried baby potatoes</a>.
Drink Suggestion: Farmhouse cider if you’re feeling rustic or a top-quality pinot noir if you’re feeling posh. Drink suggestion by Max Allen