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Serves 4
Cals: 340
Fat: 24g (both per serving)

4 garlic leaves, finely chopped
2 tbsp sea salt
1.5kg (3lb 5oz) loin of pork, French trimmed, crackling scored in squares (it's best to use pork on the bone for more flavour, although you can use boneless pork)
8 tbsp fresh rosemary, finely chopped
Olive oil, for basting

1 Preheat the oven to 200ºC/180ºC fan/400ºF/gas 6.
2 Rub the garlic and salt over the entire surface of the joint. Rub 2 tbsp of the chopped rosemary over the joint as well.
3 Sprinkle generously with olive oil, then with the rest of the rosemary, and roast in the preheated oven for 2 hours, basting from time to time with fresh olive oil.
4 Reduce the heat to 180º C/160ºC fan/350ºF/gas 4 and roast for a further 30 mins. Eat hot, or leave to cool completely.

See more roast dinner recipes

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