1 kg (2 1/4 lb) boned loin of pork, well scored
225 g (8 oz) back bacon rashers, rinded
12 fresh or dried sage leaves and a sprig of fresh sage, to garnish
cooking oil
salt
225 g (8 oz) back bacon rashers, rinded
12 fresh or dried sage leaves and a sprig of fresh sage, to garnish
cooking oil
salt
method
1. Ask the butcher to bone the pork and score the rind deeply and evenly. Place the joint on a flat surface, fat side down, and cut the flesh at intervals to open it out a little.
2. Lay the rashers over the flesh and place the sage leaves at intervals. Roll up carefully and secure firmly with string, parcel fashion. Put in a roasting tin. Rub the rind well with oil and salt. Roast in the oven at 190°C (375°F) mark 5 for about 2 hours. Remove the strings and place the meat on a serving dish garnished with a sprig of fresh sage.
2. Lay the rashers over the flesh and place the sage leaves at intervals. Roll up carefully and secure firmly with string, parcel fashion. Put in a roasting tin. Rub the rind well with oil and salt. Roast in the oven at 190°C (375°F) mark 5 for about 2 hours. Remove the strings and place the meat on a serving dish garnished with a sprig of fresh sage.
serving amount
serves 6
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