CHRISTMAS ROAST

ROAST LOIN OF PORK WITH SAGE

serves 6

1,6 kg              pork loin, de-boned

handful of sage, washed

4 cloves             garlic, peeled

salt and pepper

Method:

Pre-heat the oven to 230ºC.

Season the inside of the pork loin with salt and pepper.

Roughly cut the garlic cloves into 6 - 8 pieces and scatter over the pork.

Evenly layer the sage leaves over the pork then roll up to enclose the sage and tie securely with butcher's string.

Pat the rind dry with kitchen towel.

Rub the surface with a little olive oil the sprinkle generously with salt and a little pepper.

Stand on a rack placed in a roasting pan.

Roast the pork loin for 25 minutes uncovered until the pork crackling just starts to blister.

Turn the oven down to 180ºC and roast for a further 1 hour and 10 minutes. (10 mins. per every 500g)

Remove from the oven and leave to stand for a further 10 minutes.

Then, carefully slice the pork into rounds and serve with the roasted potatoes with apples and the salsa verde.

 Note: The pork must be roasted for 20 minutes for every 450 g of pork.

SALSA VERDE

1 slice              day old white bread (20 g), no crusts

¼ cup              white wine vinegar

120 g               Italian parsley, picked

2 cloves           garlic, peeled

yolk of 1 hard boiled egg

250 ml             olive oil

Method:

Place the bread into a bowl and pour over the white wine vinegar. Leave to stand for about 10 minutes.

Squeeze out the liquid from the bread and transfer the bread only to the bowl of a food processor.

Add the parsley, egg yolk and garlic to the bread.

Pulse to just combine.

With the motor running, add the olive oil in a thin stream.

Season with a pinch of salt and some pepper.

Transfer to a clean jar and leave to stand in the fridge until ready to use.

Will keep in an air-tight container for up to a week in the fridge.