- 2 sprigs rosemary
- 2.5 kilogram (5-pound) boneless loin of pork, rind on, rolled and tied at 2cm (¾-inch) intervals
- 1 tablespoon olive oil
- 1 tablespoon coarse cooking salt (kosher salt)
- 1Preheat oven to 240°C/475°F.
- 2Tuck the rosemary into the string around the pork. Place pork in large baking dish; rub rind with oil then salt. Roast about 40 minutes or until rind blisters. Drain excess fat from dish.
- 3Reduce oven to 180°C/350°F. Roast pork about 1 hour.
- 4Transfer pork to plate; cover loosely, stand 15 minutes before carving.
Ask your butcher to roll and tie the pork at 2cm (¾-inch) intervals for you, and to score the rind, if it isn't already done. Serve with apple sauce. Buy ready-made apple sauce from the supermarket or make your own by cooking coarsely chopped, peeled apples with a little water in a small saucepan for about 10 minutes or until apple is soft. Stir in sugar and ground cinnamon to taste.
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