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Add a photoServings: 1
Ingredients
- 1 x Boned loin of pork, with belly and rind left on
- Â Â Coarse salt and freshly grnd black pepper
- Â Â Fresh sage and rosemary
Directions
- 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 possibly a cold 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 hrs before cooking in a medium warm oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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