| The loin of pork ranks amongst the tenderest and | | | | pork. Compared with the traditional British method you |
| tastiest cuts on the animal. By far the best way to | | | | end-up with juicier and more succulent meat but you |
| prepare it is to roast it. But, there are two classic ways | | | | do not get a crispy crackling. |
| to roast a loin of pork. The first of these is the British | | | | Ingredients: |
| way, where you roast at high temperatures for a | | | | 1 loin of pork (about 1.5kg) boned and with rind |
| relatively short amount of time. This gives you perfect | | | | removed |
| crackling. The second is the French method where | | | | Salt and freshly ground black pepper, to taste |
| you roast the meat slowly in wine for a long time. This | | | | 1 tsp freshly chopped sagegenerous pinch of ground |
| does not crisp the pork skin and you get no crackling, | | | | allspice |
| but you do get a very moist and juicy joint of meat. | | | | 1 garlic clove, slivered |
| I present both these roasting techniques below. | | | | 150ml dry white wine or water |
| Herbed Roast Pork with Crackling | | | | Method: |
| Ingredients: | | | | Place the meat in a large bowl or dish and liberally rub |
| 1 loin of pork, (about 2kg), with the skin scoredsmall | | | | the salt, pepper, sage and allspice into the joint. Leave |
| sprigs rosemarysmall sprigs thyme | | | | in a cool place for several hours or overnight if |
| 3 or 4 garlic coves, slivered | | | | possible for the flavours to infuse. When ready lay the |
| 1 tbsp coarse sea salt | | | | joint flat and place garlic slivers at regular intervals |
| 1/2 small onion, choppedfreshly-ground black pepper | | | | along the inside of the joint. When done roll the joint up |
| Method: | | | | and tie securely with butchers' string. |
| Always make certain that the skin of your pork loin is | | | | Transfer to a roasting pan and add the wine or water. |
| as dry as possible (otherwise you will never get good | | | | Cover with a lid or foil and place in an oven pre-heated |
| crackling). If the skin looks damp, dry it as best you can | | | | to 150°C. Roast for about 2 1/2 hours, or until the |
| with kitchen paper and sprinkle with cornflour. Leave | | | | meat is tender and the juices are no longer pink when |
| for ten minutes then dust-off the cornflour (cornstarch). | | | | pierced with a skewer. Check the pan every now and |
| Place the meat on a chopping block and score the fat. | | | | then and if the joint becomes to dry add a little more |
| Insert sprigs of thyme and rosemary along with the | | | | water. |
| garlic into the score marks now rub as much of the | | | | Take the joint out and place on a warm plate. Cover |
| salt as you can into the skin. Grind black pepper to | | | | with foil and allow to rest for 10 minutes. Remove the |
| season well. Spread the onion on the base of a | | | | string at this point and carve into slices. Arrange these |
| roasting tin then place the meat either on top of this (or | | | | on a warm serving platter. |
| on a metal rack in the roasting tin. Place in the centre | | | | Again you can make a gravy out of the pan juices to |
| of an oven pre-heated to 240°C and roast for 20 | | | | serve with the meat if you so wish. |
| minutes. Reduce the heat to 190°C and cook for | | | | You now have two truly classic and time-honoured |
| a further 110 minutes. | | | | methods for roasting pork. Which you chose to base |
| You can, of course make a gravy from the pan juices | | | | your own recipes upon will depend on personal |
| to serve with your meat. | | | | preference. Though you're more than welcome to give |
| Roast Loin of Pork with Garlic | | | | both recipes a try. |
| This is the classic French method of roasting a joint of | | | | |