Prep time: 15 mins (plus overnight)
Cooking time: 2 hours
- 2.3kg rolled pork loin, rind scored
- 1 tsp coarse salt
- 1 tsp peppercorns
- 1 cinnamon quill
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- For the warm salad
- 2 green apples, cored and cut into wedges
- 2 Packham pears, cored and cut into wedges
- 2 red capsicums, thickly sliced
- 2 leeks, washed and sliced into 1cm rounds
- 2 bulbs of fennel, cored and sliced into wedges
- 2 cloves of garlic
- 4 tblsp olive oil
- Salt and freshly ground pepper
- 1 tblsp orange marmalade or similar
- 2 tblsp white wine vinegar
- 2 tblsp water
- 4 good handfuls of baby spinach
Combine and roughly crush the spices. Pat-dry the pork and place onto a tray. Rub the spices into the scored rind and all over the pork. Place into the fridge overnight.
The next day wipe off most of the spices, leaving some to flavour the pork crackling. Drizzle 2 tblsp of light oil over the skin and rub in 1 tsp of salt.
Pre-heat the oven to 230°C. Place the pork on a rack in a baking tray, pour in 1 cup of water and place it into the oven. Cook the pork for 40 mins then drop the temperature down to 190°C for a further hour.
Meanwhile, place the vegetables into a baking tray. Blend together the olive oil, garlic, marmalade, white wine vinegar, water and season with salt and pepper. Pour over the vegetables and toss to cover. Cook the vegetables for 30 mins at 190°C then toss with the baby spinach and cover to keep warm.
After the 60 mins is up, turn the heat back up to 220°C and cook the pork for a further 20 mins to really crackle up that crackling. Allow the pork to rest for 10 mins, slice into ½ cm slices and serve with the warm roast vegetable salad.