This is one of those unfashionable cuts but its so good, provided you use the best local free range pork around. Nowadays everyone seems to be after belly of pork. If they can’t get that they might consider shoulder, neck or even leg roast but very few seem to know about and ask for a good old loin roast. We’re not saying that belly isn’t delicious, shoulder juicy and yum, neck beautifully marbled and succulent and leg robust and firm but we are saying that loin is really a bit of all of this and more. I recently roasted one and wow what a treat!
This is how it was done. I preheated my oven to 250 ° C and while I waited for it to heat up I scored the skin (we can do this for you if you ask). Then I rubbed in equal parts (half a handful each) fennel seed, dried garlic, sage, white pepper and coarse sea salt, all over the meat.
I chopped two onions and placed these in a greased roasting tray along with roast-able veggies (I used sweet potato & butternut as they are in season and I also added a few chunks of pineapple but apple will do very nicely too).
When the oven reached 250 I popped in the roast and let it go for about 20 mins (‘the hot half hour’), then I brought the temp down to 140°C for 60 mins or so and lastly, to turn the skin into crispy crackling, I put the grill up 180°C for 20 mins. Then remove and let stand for 10 minutes before tucking in. Uncool can be so good!