Roast Pork Tenderloin with Crisp Crackling

Getting pork to crackle is a tricky thing and one where people pursuing the perfect crunchy skin often lose sight of the meat it covers. The result – great crackling over inedibly overcooked, fibrous meat. Another problem is the current trend towards leaner pork, where less fat makes achieving that crunch more difficult. If the amount of fat is not a concern, then one approach is to cook two joints: a piece of inexpensive pork belly for the crackling, keeping the meat to eat cold or incorpo