1. Pat dry pork with absorbent kitchen paper. Place on a rack over a tray. Refrigerate, uncovered for 4 hours or overnight (see Tip).
2. Next day, rub combined salt and oil over pork, making sure it penetrates scores in rind. Place on a roasting rack in a large roasting pan.
3. Cook in a very hot oven (240C) for 25 minutes, or until rind has blistered. Reduce heat to moderate (180C). Cook for a further 1 hour, 30 minutes, or until pork juices run clear when tested with a skewer. Remove. Rest pork, uncovered, for 10 minutes. Remove kitchen string.
4. Meanwhile, to make sauce, heat a lightly oiled medium saucepan over a medium heat. Add onion. Cook, stirring, for 4 to 5 minutes, or until lightly golden. Stir in stock, jam, mustard, vinegar and soy sauce. Bring to boil. Gently boil for a further 15 to 20 minutes, or until thickened slightly. Remove. Stir in thyme. Season with pepper.
5. Transfer pork to a serving plate with roasted vegetables. Garnish with thyme. Serve sliced with sauce.
Tip: Most pork loin roasts are sold pre-scored. If not, ask your butcher to score it for you to save time. Refrigerating pork overnight in the fridge will allow the rind to dry out to help give the best crackling.
Want more Christmas recipes? Check out the links below!
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