Roasted Rolled Loin of Pork with CRACKLING!

There are two particular comforting smells I love emitting from the oven. One is of freshly cooked bread and other one is roast pork. The smells are heavenly and my saliva ducts, uncontrollably wet with greed! If you haven't experienced that sensation, trust me, you must!

Here's my foolproof method of ensuring that you get crackling on your Rolled Loin of Pork everytime and yes, you must follow this strictly and no, you do not need any special training.

Roasted Rolled Loin of Pork with CRACKLING! serves 6

Tools Required

 Fan-forced oven
Baking tray
Meat thermometer
Sharp knife

Paper Towels

Ingredients

1.7kg Rolled Loin of Pork

1 bunch of fresh rosemary

1 bunch of fresh sage

1/2 cup of Masterfood Brand Garlic Salt

1. Pre-heat your fan-forced oven to the highest temperature on the dial. Mine is 230C. Pre-heat the oven for at least 45 minutes. Yes, it must be scorchingly HOT!

2. Put your rolled loin of pork on the chopping block. Using your sharp knife, score the rind across in regular intervals (do not cut through the meat!). Using paper towels, pat the pork very dry (any hint of moisture and the pork rind will not crackle).

3. Stuff the loin with rosemary and sage. Sprinkle all the Garlic Salt over the rind generously. Patting it down firmly.

4. Insert meat thermometer into the thickest part of the loin. Place it into a baking tray  (ensure that the baking tray has a "bed" or rosemary so that the pork does not get stuck to the tray during the cooking process).

5. Place it in the scorchingly HOT oven for at least 40 minutes. After that time, turn the oven down to 180C. Cook until the meat thermomether indicates that the pork is fully cooked. Remove from oven. Cover it slightly with a tea towel (so that steam can escape) and let is rest for at least 15 minutes before carving.

6.  Serve with roasted vegetables (my favourites include pumpkin, potato, sweet potato, onion, garlic) and store bought apple sauce. Bon Apetito!