{"id":200,"date":"2023-04-06T07:19:07","date_gmt":"2023-04-06T07:19:07","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=200"},"modified":"2023-04-06T07:19:07","modified_gmt":"2023-04-06T07:19:07","slug":"gcbc-roast-pork","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/gcbc-roast-pork\/","title":{"rendered":"GCBC Roast Pork"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

1.8-2kg Pork Loin (Ask Your Butcher To Bone The Loin & Keep Enough Belly Flap To Wrap Around The Meat And Make A Roll)
\n2 Tbsp Salt
\n1 Tbsp Freshly Ground Black Pepper
\n1 Garlic Clove, Minced
\n\u00bc Cup Fresh Thyme Leaves, Finely Chopped
\n1 Tbsp Fresh Sage Leaves, Finely Chopped
\n\u00bd Cup Parsley, Finely Chopped
\n1 Large Stem Rosemary, Leaves Finely Chopped
\n1 Tsp Ground Fennel
\n2 Tbsp Extra Virgin Olive Oil<\/p>\n

METHOD<\/strong><\/p>\n

1 Open out the pork loin & lay it, skin side up and score the skin with a sharp knife. Flip so that it is skin-side down on your work surface.
\n2 Rub in 1 tablespoon of the salt & all of the pepper, thyme, rosemary, sage, ground fennel and garlic.
\n3 Roll the loin into a log shape & tie securely with butcher\u2019s string at 5 cm intervals.
\n4 You can prepare the pork to this stage up to two days in advance. The herbs & seasoning will permeate the flesh & add extra flavour.
\n5 Coat the outside of the pork with oil and season with the remaining salt.
\n6 220C Rotisserie + fan grill function for 25 minutes. Turn the heat down to 175C and continue cooking for 1 \u2013 1.5 hours or until the internal temperature reaches 72C.
\n7 Allow the pork to rest for half the cooking time.
\n8 Slice the pork and serve in bread with mayonnaise and fresh salsa.<\/p>\n