Ingredients:
- 3 pounds pork loin (preferably free-range)
- 4 tablespoons extra-virgin rapeseed oil (or olive oil)
- Sea salt flakes
- 1 medium onion (halved with skin on)
- 2 teaspoons flour
- 1 cup dry cider (or white wine)
- 2 cups chicken (or vegetable stock)
- 1 teaspoon butter (ice-cold)
Instructions:
# Preheat the oven to 425 F/220 C/gas 7.
# The pork should be at room temperature before you start this recipe. Remove the loin from the fridge 2 to 3 hours before needed and leave it to rest covered. Use a paper towel to dry the pork all over, including the skin.
# Place the loin in a large roasting tin. Using a very sharp knife make slashes across the skin approximately a finger-width apart. Don't cut through to the meat (you can always ask your butcher to do this for you).
# Massage the olive oil into the skin. Rub the salt flakes all over the meat, making sure it goes into the slashes.
# Tuck the two onion halves under the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller cut, cook for 25 minutes per pound of pork, plus an additional 25 minutes.
# Once the necessary cooking time has passed, turn off the oven and remove the meat from the roasting tin. If you want to check for doneness, use a meat thermometer and wait for a safe minimum of 145 F at the thickest part of the meat, away from any fat. Place the pork onto a serving plate, cover loosely with foil, and place back in the oven with the door slightly ajar. If you need the oven for other dishes, wrap the meat entirely in foil and keep it in a warm place.
# Allow the meat to rest before slicing.
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