Ingredients
- 1.2kg (2lb 12oz) pork loin on the bone (with 6 to 8 ribs)
- 1tbsp sunflower oil
Method
Get the butcher to French trim the loin and score the rind vertically. Ideally, buy the joint the day before cooking and leave it uncovered on a plate in the bottom of the fridge to dry out the skin.
Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Rub the oil over the surface of the pork and season generously. Bake for 25 minutes, then turn the oven down to 190 C, 170 C fan, 375 F, gas 5 and cook for 2 hours and 10 minutes. Take the pork out to rest for 15 minutes before carving. Serve with spicy pear sauce.
