Step 1: You will need:
- 1.5 to 2 kg boned loin of pork
- 3 tbsp olive oil
- sea salt
- 2 garlic cloves, sliced
- rosemary, sage or thyme
- 1 solid, large roasting tin (not too deep)
- 1 small, sharp knife
- 1 brush
- 1 cutting board
Step 2: Dry the skin
Before you cook the joint ensure that the meat is absolutely dry.
Step 3: Preheat the oven
Preheat the oven to 250ºC or gas mark 9.
Step 4: Score the skin
Using the tip of a small, sharp vegetable knife cut deep slashes all the way around the skin at 1.5cm intervals. To do this cut downwards with quick, sharp movements.
Step 5: Oil the skin
Brush the pork all over with olive oil; this helps the salt to stick.
Step 6: Season
Sprinkle the skin generously with sea-salt, rubbing it into the rind as much as possible. This helps to dry it out during cooking and makes the skin crispy.
Make small incisions in the meat and insert thin slices of garlic rosemary and fresh herbs.
Step 7: Roast the pork
Your pork is now ready to roast. Place the tin on a high shelf in the oven and let it cook for 30 minutes.
Step 8: Lower the temperature
After 30 minutes, lower the temperature to 190ºC or gas mark 5 and continue roasting for another 35 min.
Step 9: Test the meat
Insert a small knife into the thickest part of the meat and check the colour of the juices that run out. They should be completely clear. If they are still pink; leave the joint to cook for a few minutes more.
Step 10: Leave to stand
Remove the meat from the oven and leave it for at least 15 minutes before carving. It will not lose very much heat during this time.
Step 11: VIDEOJUG TIP
Save the juices left from the pork to sauce the meat.
Step 12: Carve and serve
Your pork is now ready to slice and serve with roast potatoes, gravy and vegetables of your choice.