Gordon Ramseys Rolled Pork Loin With Sage And Lemon Food

LEMON & SAGE STUFFED LOIN OF PORK

Steps:

• Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
• After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

PORK LOIN WITH LEMON AND SAGE

Steps:

• Preheat oven to highest setting, about 500.
• Place a lightly greased, foil-lined baking tray in the oven.
• With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
• Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
• Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.