- 2kg boned pork loin, reserving the bones for roasting (optional)
- zest 2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small pack sage, leaves roughly chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- small pack parsley, leaves roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 garlic cloves, thinly sliced
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp malt vinegar
- caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.
Make a simple gravy
Scatter 1 tbsp plain flour in the roasting tin and stir over a low heat until the flour becomes a brown and sticky paste. Splash in a glass of white wine and reduce again to a paste. Pour over 400ml chicken stock and simmer until you have a thickened gravy. Strain the gravy through a sieve into a saucepan, ready to reheat when needed.