Aromatic River Mint really adds a new dimension to traditional roast pork. Use a rolled loin for maximum crackle (which we all love) and enjoy the wonderful aromas from the Native Mint and Wild Herb Salt waft through your home!
1.5 - 2kg piece rolled, boneless loin of pork.
Wild Herb Salt for rubbing into rind for the best crackle
olive oil, for pan frying
1/2 large onion, finely diced
100g minced pork
3/4 cup diced apple
1 teaspoon River Mint
freshly ground black pepper
Take the pork out of the refrigerator and allow to come to room temperature before roasting - approx 30 minutes to an hour.
Preheat the oven to 200C.
Pat the pork rind with kitchen paper until dry. Check that the rind is scored evenly - sometimes you will need to cut the skin further. If so, use a Stanley knife for this - it's a safe knife to score the skin.
To make the stuffing gently pan fry the onion in a little oil until onion is tender.
Combine the pork mince, native mint, pepper, egg, bread crumbs and apple to form a stuffing.
If the pork loin is rolled and tied, undo the butchers string and lay the pork flat, skin side down and pack the prepared stuffing into the meaty side.
Carefully form the pork into a tight roll and tie with kitchen string at 3cm intervals.
Massage the Wild Herb Salt well into the rind and into the cut areas - and don't forget about the sides.
Place a rack into a baking tray and fill the base with water - just up to the level of the base of the rack.
Place the pork on the rack and place on to the middle to the upper shelf of the oven and roast for an hour, turning the tray in the oven half way through.
Reduce the oven temperature to 180C and cook the pork for a further 1 1/2 to 2 hours until cooked.
The juices should run clear when a skewer is inserted.
Keep a visual check on the crackling while roasting. If the top is beginning to burn, loosely cover the loin with some foil to protect it.
Depending on the pork, you may need to gently remove the crackle from the loin and lay flat on a baking tray to cook until crisp.Remove the pork from the oven and let rest for 10-15 minutes, loosely covered in foil.
Carve the loin into medallions and serve with the crispy, scented crackle and we recommend our lovely Wild Lime Chilli Ginger Sauce to serve with this - so yum!
copyright Juleigh Robins, Wild Food ,used with permission