Loin of Pork with Bay Leaves

If you’ve got time, leave the pork in its marinade-rub for 12 or even 24 hours. But otherwise, just do the necessary when you get home in the evening. By roasting the pork at gas mark 6/200°C you can accommodate both croûtons and meat. You want the loin boned and rindless but with a very thin layer of fat still on, and tied at regular intervals. That’s why I go to the butcher. And ask him to chop the bones and give them to you to take home while he’s about it. The boned, derinded weight of