Take the pork from the fridge 30 minutes prior to cooking, place into roasting tray. Rub the meat dry to remove excess juices from the skin.
Using a sharp knife, score the skin along the width of the meat at 80mm intervals – your piece of meat may be pre-scored by one of our Master Butchers. Drizzle the top of the meat with a good quality olive oil.
Rub salt and pepper into the score lines.
Reduce the oven heat down to 180⁰C and cook for approximately 1.30 hours [as a general guide cook 30-45 minutes per 500g of meat]. If your pork is a ‘boned’ joint, it may take a further 20 minutes cooking time. Ask our Master Butchers for a recommended cooking time for your piece of pork.
Remove the pork when it is cooked to your liking and the juices run clear. Rest the pork, covered in tin foil, prior to carving for 10 minutes.
Serve with apple sauce, gravy and your favourite roast vegetables.