Preparation info

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By Ben Shewry

Published 2012

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  • 600 g (1 lb 5 oz) free-range Berkshire pork loin
  • table salt, to taste
  • 50 ml ( fl oz) non-GM canola oil*


Remove the pork from the refrigerator and place in a warm place for 1 hour before cooking. This will aid in the even cooking of the meat.

Preheat the oven to 110°C (225°F/Gas ½). Season the pork well with salt and seal in a hot frying pan with the oil until browned. Place the pork on a wire rack and roast for 25 minutes or until the internal temperature is 54°C (129°F). Remove from the oven and rest in a warm place for 10 minutes.