Roast Pork Loin

Ingredients

• 1 kg boned pork loin, unrolled
• 2 tsp Gregg's Crushed Garlic
• 2 tsp Gregg's Ground Paprika
• 1 tsp Gregg's Ground Cumin
• 1/2 tsp Gregg's Ground Cayenne Pepper
• 1/4 tsp Gregg's Ground Cloves
• Gregg's Whole Black Peppercorns, freshly ground, to season
• 2 tsp oil
• 2 Tbsp oil (extra)
• Gregg's Natural Sea Salt, freshly ground, to season

Method

Preheat the oven to 170°C.

If the pork rind is not well scored, do this by cutting through the skin at 10 - 15mm intervals, then, if necessary, trim the piece of belly pork back to about 10cm. Starting at the inside edge, cut along between the meat and the skin to separate. Leave the pork joined along the outer edge.

Mix the Gregg's Crushed Garlic, spices and black pepper with the 2 teaspoons of oil. Spread the mixture over the cut surfaces of the meat and skin.

Roll up the pork and secure by tying firmly with food safe string at 5cm intervals. Brush with the 2 tablespoons of oil, then grind plenty of Gregg's Sea Salt over the rind. Place the pork on a rack in a roasting pan.

Roast in the preheated oven for 2 - 2 ½ hours or until the juices are clear when the pork is pierced.

For crisp crackling, place the roast under a preheated grill and cook until the crackling puffs and becomes crisp. Rest for a few minutes before slicing the pork.