Roast Pork Loin
Impressive and affordable. Follow our video instructions for the best results! This roast will feed a crowd and there will be enough for mayo sandwiches or a salad the next day.
- Serves: 8
- Recipe Category: Meat: Pork
- Products in this recipe:
You Will Need:
Method:
Day 1:
Place the pork overnight, uncovered, in the fridge to dry out the skin.
Day 2:
Adjust the oven rack one slot below the middle and preheat the oven to 220ËšC.
Mix together the Lemon Flavour Bomb, oil, capers, and sultanas.
Crisscross the skin with lots of cuts, using a craft knife.
Butterfly the roast and season the meat generously with Garlic Pepper Seasoning, and fill slit with the Lemon Bomb mixture spread (watch the video on how to prepare and season the loin).
Tie the loin with string.
Leave open in the fridge overnight to dry out the skin.
Oil the skin and sprinkle the whole skin generously with regular salt.Â
Roast on a rack over a roasting pan.
Roast in this very hot oven only for 20 - 30 minutes until the skin is puffed up, golden and crispy.
Now turn the oven down to 150 °C and roast for ± 1 hour, until the internal temperature registers 63 °C.
Brush off the salt and rest the roast for 20 - 30 minutes before carving (see video).
Roast Pork Loin
Impressive and affordable. Follow our video instructions for the best results! This roast will feed a crowd and there will be enough for mayo sandwiches or a salad the next day.
- Serves: 8
- Recipe Category: Meat pork
- Products in this recipe:
You Will Need:
Method:
Day 1:
Place the pork overnight, uncovered, in the fridge to dry out the skin.
Day 2:
Adjust the oven rack one slot below the middle and preheat the oven to 220ËšC.
Mix together the Lemon Flavour Bomb, oil, capers, and sultanas.
Crisscross the skin with lots of cuts, using a craft knife.
Butterfly the roast and season the meat generously with Garlic Pepper Seasoning, and fill slit with the Lemon Bomb mixture spread (watch the video on how to prepare and season the loin).
Tie the loin with string.
Leave open in the fridge overnight to dry out the skin.
Oil the skin and sprinkle the whole skin generously with regular salt.Â
Roast on a rack over a roasting pan.
Roast in this very hot oven only for 20 - 30 minutes until the skin is puffed up, golden and crispy.
Now turn the oven down to 150 °C and roast for ± 1 hour, until the internal temperature registers 63 °C.
Brush off the salt and rest the roast for 20 - 30 minutes before carving (see video).