4 lb (1.8 kg) loin of pork, boned and rolled
1 tsp salt
grated rind of 2 lemons
sprig of fresh sage, chopped
1 tsp salt
grated rind of 2 lemons
sprig of fresh sage, chopped
To garnish:
fresh sage, lemon slices
method
1. With a sharp knife, score rind at 1/4 inch (5 mm) intervals without cutting the flesh.
2. Rub in salt, lemon rind and sage and roast at Mark 7 (220°C) 425°F for 20 minutes.
3. Reduce oven temperature to Mark 4 (180°C) 350°F and cook for a further 2 to 2 1/2 hours.
4. To make sure the pork is thoroughly cooked, pierce meat with a skewer — the juices should run clear.
5. Allow to rest in a warm place for 15 to 20 minutes before carving. Garnish.
2. Rub in salt, lemon rind and sage and roast at Mark 7 (220°C) 425°F for 20 minutes.
3. Reduce oven temperature to Mark 4 (180°C) 350°F and cook for a further 2 to 2 1/2 hours.
4. To make sure the pork is thoroughly cooked, pierce meat with a skewer — the juices should run clear.
5. Allow to rest in a warm place for 15 to 20 minutes before carving. Garnish.
serving amount
serves 8 - 10
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