Ingredients
2.5kg pork loin

2 tablespoons of salt

1 tablespoon of freshly ground black pepper

6 garlic cloves, thinly sliced

¼ cup fresh thyme leaves

¼ cup fresh sage leaves

½ cup parsley leaves

¼ cup olive oil 

Recipe
Open out the pork loin and lay it, skin-side down, on your work surface. Rub in 1 tablespoon of the salt and all the pepper then scatter on the garlic and fresh herbs. Roll the loin up into a log shape and tie securely with butchers string at 5cm intervals. You can prepare the pork to this up to two days in advance. The herbs and seasonings will permeate the flesh and add extra flavour.

When ready to cook, preheat the oven to 220 degrees and place the pork on a rack inside a large roasting tin. Rub all over with oil and season with the rest of the salt. Roast for 20 minutes then lower the oven temperature to 175 degrees and roast for one hour. The pork is cooked when the internal core temperature reaches 72 degrees.

Transfer cooked pork to a hot dish and leave it to the rest for 30 minutes in a warm spot. Remove the string and carve into slices, each with a crisp layer of crackling. Serve with your choice of accompaniments.

Serves 8-12.

Ingredients 2.5kg pork loin
2 tablespoons of salt
1 tablespoon of freshly ground black pepper
6 garlic cloves, thinly sliced
¼ cup fresh thyme leaves
¼ cup fresh sage leaves
½ cup parsley leaves
¼ cup olive oil 
Recipe Open out the pork loin and lay it, skin-side down, on your work surface. Rub in 1 tablespoon of the salt and all the pepper then scatter on the garlic and fresh herbs. Roll the loin up into a log shape and tie securely with butchers string at 5cm intervals. You can prepare the pork to this up to two days in advance. The herbs and seasonings will permeate the flesh and add extra flavour.
When ready to cook, preheat the oven to 220 degrees and place the pork on a rack inside a large roasting tin. Rub all over with oil and season with the rest of the salt. Roast for 20 minutes then lower the oven temperature to 175 degrees and roast for one hour. The pork is cooked when the internal core temperature reaches 72 degrees.
Transfer cooked pork to a hot dish and leave it to the rest for 30 minutes in a warm spot. Remove the string and carve into slices, each with a crisp layer of crackling. Serve with your choice of accompaniments.
Serves 8-12.

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Join Luke Grant on Saturdays and Sundays from 9am for all the latest local news.