1½ kg boned pork loin, scored rind
1 tbsp rinsed capers finely shopped
1 tsp grated lemon rind
1 tbsp fresh lemon thyme leaves
2 tbsp finely chopped fresh parsley
2 tbsp olive oil
1 lemon juiced
Sea salt
Preparation time: 20 mins
Cooking time: 1 hour 40 mins
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1. Preheat oven to 220°C. Combine capers, lemon rind, thyme, parsley and 1 tbsp oil. Rub seasoning into the flesh of pork. Roll up pork and tie to secure with cotton string.
2. Rub pork rind with remaining oil and salt ensuring to rub salt well into the scores (cuts) within the rind. Elevate pork on a rack in a baking dish.
3. Place pork into a preheated oven and cook for 20 minutes. Reduce heat to 180°C and cook a further 50 - 60 minutes per kilo or until internal temp reaches 70-75°C.
4. Allow pork to rest for 10 minutes before serving.
5. Serve with roasted vegetables of parsnip, potato, pumpkin and steamed green beans.
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