Roast loin of Wessex saddleback

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

FARMHOUSE CIDER IF YOU’RE FEELING RUSTIC OR A TOP-QUALITY PINOT NOIR IF YOU’RE FEELING POSH. , suggested by MAX ALLEN

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