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Categories:Viewed: 66 - Published at: 7 years ago
Ingredients
- 3 cloves garlic large
- 2 teaspoons fennel seeds
- 2 tablespoons rosemary leaves
- 2 tablespoons oil
- 2 teaspoons paprika
- 1 pork loin roast abut 4 1/2 lbs, boned, skin scored
- sea salt flakes
- 4 parsnips peeled and quartered
- 4 pears peeled, quartered and cored
- 4 yukon gold potatoes peeled and cut into wedges
- 2 oranges peel grated and oranges juiced
Method
- Preheat the oven to 450°F. Place a rack in a large roasting pan. Use a mortar and pestle to lightly crush garlic, fennel seeds and half of rosemary. Mix in 1 tsp oil and paprika and season well.
- If loin is rolled and tied, use a small knife to make a slit between fat and flesh at each end of pork. Push paste through to center with a small spatula. If loin is not rolled and tied, remove skin and fat in one piece. Place skin on a board, fat-side up, and spread with paste. Place skin back onto pork and tie at intervals with string to secure. Pat skin dry with paper towels.
- Brush 1 tbsp oil all over skin and rub in a generous amount of sea salt, pushing well into slits. Place pork on rack. Roast for 20 mins, until skin begins to brown.
- Meanwhile, toss parsnip, pear, potato, orange peel and juice with remaining rosemary and oil. Place on a foil-lined baking pan. Reduce oven to 350°F. Bake vegetables and pork for 1 hour 30 mins, until crackling is golden and crisp and vegetables are tender. Toss vegetables occasionally, adding a little water if starting to burn.
- Let pork stand in a warm place for 15 mins. Carve into slices and arrange on a serving platter with vegetables.
