Recipe and image courtesy of Better Homes and Gardens
For the traditionalists amongst us, nothing says Christmas lunch quite like the sight (and irresistible aroma) of a pork roast resplendent with crisp, golden crackling.
Roast Pork Loin With Mustard Stuffing and Perfect Crackling
Preparation time: 30 minutes
Cooking time: 1½ hours
3kg pork loin, with the belly attached
salt flakes and freshly-milled black pepper
4 slices day-old bread, crusts removed
1 bunch thyme leaves
½ bunch rosemary leaves
6 cloves garlic, chopped
1 eschalot, finely diced
finely grated zest and juice of 3 lemons
¼ cup Dijon mustard
¼ cup extra virgin olive oil
3m butchers’ twine
Preheat oven to 220°C.
- Use a utility knife to cut fine parallel lines in the pork skin across the loin and belly.
- Place the pork on a wire rack set over the sink and pour 5L boiling water over the skin.
- Dry the pork thoroughly with kitchen paper, then season both sides generously with salt and pepper.
- Combine the bread, herbs, garlic, eschalots and lemon zest in a food processor and pulse until coarse crumbs form.
- Smear the mustard across the meat side of the pork, then scatter with the breadcrumb mixture.
- Roll up and tie securely with lengths of butchers’ twine.
- Rub the outside with olive oil and bake for 30 minutes.
- Reduce the heat to 170°C and bake for another 30 minutes.
- Increase the heat to 230°C and bake for a final 15 minutes.