Ingredients
• 1.5kg boneless rolled pork loin
• 2L boiling water
• Sea-salt flakes, to season
• ¼ cup extra virgin olive oil
• Roast vegetables and apple sauce, to serve
Note: Allow 15 minutes resting time.
Method
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Preheat oven to 230°C. Untie pork and use a small, sharp knife to cut fine parallel lines into skin (in the direction you want to carve it later). Take care not to cut into the meat.
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Put pork, skin-side up, on a wire rack set over the sink. Pour boiling water over skin and pat dry with paper towel. This will cause the skin to shrink, exposing the score lines.
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Roll up and secure with 3 lengths of butcher’s twine. Rub a generous amount of salt into skin, rubbing into scores. Drizzle with ½ the oil, then massage it into skin using your hands.
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Put pork on a wire rack in a shallow oven tray. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Reduce temperature to 150°C and bake for a further 1 hour.
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Remove pork from oven and baste with a little of the pan juices. Set aside, uncovered, to rest for 15 minutes. Increase oven to 220°C. Bake for a further 10 minutes.
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Carve pork and serve with roast vegetables and apple sauce.
