Ingredients :
- 700 grams boneless pork loin joint
- 2 tbsp olive oil
- 4 clove garlic, finely chopped
- 1 tbsp dried rosemary
- 1/2 tbsp ground black pepper
- 1/4 tbsp low-sodium salt
Method :
- Start this first thing in the morning to let the meat marinate before cooking
- Mix the oil, garlic, rosemary, salt and pepper together and really press down with the back of a spoon while mixing so you form a thick paste
- Use a sharp knife to poke slits all over the pork joint
- Rub the pork with the garlic and rosemary paste. Really rub it in all over so it gets inside all of those slits you made
- Wrap the joint in clingfilm and let marinate for 4 hours or overnight on the fridge. Let it sit out at room temperature for 20 minutes before roasting
- Preheat the oven to gas 7 / 210C / 425°F and line a roasting tray with foil
- Put in the oven for 30 minutes at that high temperature
- After the 30 minutes is up, turn the oven down to gas 4 / 180C / 350°F and roast for a further 45 minutes
- Let rest for 10 minutes before slicing and serve with roast potatoes, carrots etc and the roasting juices poured over
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