Roast Pork with Herbs Lemon Zest and Mustard (sorry no photo – yet), but trust me, it is so delicious!
Loin of Pork (skin intact and no smaller than 2 kg if you want excellent crackling)
Warm water for topping up
For the stuffing:
Lemon Peel – chopped
Garlic – chopped
Bunch of mixed herbs: Thyme, Rosemary, Sage – chopped
Freshly ground salt and pepper
Score through the rind (I use a stanley knife) at even intervals
With a sharp knife separate about 2/3 of the rind from the meat, in order to create a pocket for the herb stuffing
Rub the newly exposed meat area with English Mustard
Mix together Lemon peel, garlic, herbs, salt and pepper and place under rind and over mustard
Tie rind over meat well to hold as much of the stuffing in place
Rub the whole joint with oil, and then with salt, especially over rind. This will produce a lovely crackling
Preheat oven to to 220 C / 425 F
Place Joint on a roasting rack in the centre of the oven
Pour some water on the tray (this helps to both keep the pork moist and people from being smoked out of the kitchen). Keep topping up every time it dries up (it will get very smoky if this isn’t done)
Cook the pork for 25 minutes x each 500 grams + 20 minutes at the end (I tend to skip the last 20 minutes in order to retain moisture…especially if I cook a very large joint, because it continues cooking when I let it rest in the warm oven)
After the initial 30 minutes turn temperature down to 180 C / 350 F. The initial high temperature helps kick off the crackling. The temps given are for a convection oven.
Once cooked, allow to cool down a little. I place it back in the oven with the door open. I personally love the stuffing, so once sliced, I spread the stuffing over the meat.