Crispy crackle, juicy and tender meat ,and flavoursome stuffing. Follow our recipe for your pork loin roast and you'll be wishing it was Christmas every month.
| Servings | 12 |
| Preparation time | 10 mins |
| Cooking time | 130 mins |
| Calories | 289 |
EQUIPMENT
- Oven
INGREDIENTS
- 1 Peter Bouchier pork loin with stuffing
- 1 tbs olive oil
- 2 tsp salt and pepper
METHOD
- Rub the salt and oil into the rind, and place in an oven dish.
- Cook at 200°C-220°C for 15-20 minutes.
- Lower the heat to 160° C and allow 60 minutes per kilo or until internal temperature reaches 70°C. (For a rack allow 50 minutes per kilo or until internal temperature reaches 70°C)
- Allow to rest for 15 minutes before carving.
