Crispy pork loin roast with chimichurri
- 1.5kg pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds, toasted
- 1 tablespoon salt flakes
- 200g Meat Emporium Homemade chimichurri
- Serve with all your delicious Easter sides
Place pork skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight. (This will dry out the skin for perfect crackling.)
In a mortar and pestle combine cumin seeds and salt flakes and pound until crushed. Rub the pork rind well with oil and salt mixture and massage well.
Preheat oven to 240*C.Place the pork loin roast on a wire rack in a deep roasting pan, roast for 40 minutes.
Reduce oven temperature to 180⁰C for 30-35 minutes.
Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes. Slice and serve with chimichurri.