• 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.
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.
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.
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.
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.
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.
Carve pork and serve with roast vegetables and apple sauce.