Roasted rolled pork loin

1.Tie pork at 5cm intervals with kitchen string. Place on a roasting rack in a roasting pan.

2.Combine salts, parsley, seeds and half the oil in a bowl. Rub over rind.

3.Combine remaining oil with onions, parsnips and pears in a separate large, non-stick roasting pan. Season with salt and pepper.

4.Cook pork on top shelf in a very hot oven (240C) for 25 to 30 minutes, or until rind has blistered. Reduce oven to hot (200C). Add vegetables to the lowest shelf.

5.Cook pork and vegetables for 30 minutes. Turn vegetables. Cook for a further 15 to 20 minutes, or until vegetables are tender and pork is cooked to your liking. Remove pork. Rest pork, uncovered, in a warm place for 15 minutes. Keep vegetables warm in a very slow oven (120C).

6.Remove string from pork. Slice and serve with vegetables and gravy. Garnish with thyme.