Yield: 1 servings
|1 \N||Boned loin of pork; with belly and rind|
|\N \N||; left on|
|\N \N||Coarse salt and freshly ground black|
|\N \N||; pepper|
|\N \N||Fresh sage and rosemary|
This takes two days of preparation.
Lay the loin - rind side down - on a tray. Sprinkle with salt (20g per kilo of pork), pepper (10g per kilo of pork) and garlic. Leave overnight in the fridge or a cool larder.
Remove from the tray and drain off all the liquid produced. Roughly chop all the herbs and sprinkle liberally over the pork. Roll and tie with string. Leave it to rest for about 6 hours before cooking in a medium hot oven.
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Converted by MM_Buster v2.0l.