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A properly cooked pork loin is juicy, tender, and incredibly easy to prepare if you follow these core steps:
- Prep: Score the fat cap (or skin) in a diamond pattern to render fat and get crispy crackling. Rub with olive oil, salt, and herbs like rosemary or thyme.
- Initial Sear (Optional): Start the roast in a very hot oven (230°C / 450°F) for 15 minutes to kickstart the crisping process.
- Roast: Reduce the heat to 180°C – 190°C (350°F – 375°F) for the remainder of the cook. A standard 1.5kg (approx. 3-3.5 lb) roast will take about 1.5 hours.
- Rest: Remove the meat from the oven when it hits 63°C (145°F) on a Digital Meat Thermometer and let it rest so the juices redistribute
4 kg
