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How to Cook a Boned & Rolled Pork Loin

Feeds 6 - 8

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Ingredients

1.5 kg rolled pork loin

2 tbsp finely chopped rosemary

1 tbsp olive oil

Method

The day before cooking, place pork belly skin-side up on a rack in your sink. Pour a kettle of boiling water evenly over the skin and then pat dry with paper towel. Place pork on rack uncovered in your fridge overnight to dry out.

 

Preheat the oven to 250C (or 230C fan-forced).

 

Place pork loin in a roasting pan and season the skin with olive oil, rosemary and salt.

 

Roast for 20 to 25 minutes, until the skin is golden and crackling.

 

Reduce the oven to 150C (130C fan-forced) and roast the loin for a further 15 to 20 minutes or until just cooked through. Allow the pork to rest for at least 10 minutes before carving.

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