Rosemary Pork Loin

Pre-heat oven to 230C. Meanwhile make some deep incisions in the pork , close to the bone. Rub a good amount of salt onto the skin and the rest of the pork. Once oven is hot, place pork onto a roasting try, skin side up. Bake for approx 30 min, or till skin is nice and golden.

Meanwile, Mix together the garlic, chopped rosemary and olive oil. Take the Pork out of the oven and remove from roasting pan. Place rosemary sprigs and onions on base of the oven tray, Now Place pork on top and brush some of the garlic mixture on the flesh of the pork, not on the skin. Place the baby potatoes around the pork, and sprinkle the remaining garlic mixture on top of the potatoes.

Cover the baking tray loosely with foil, and bake at 160C for 80 min. Remove the foil and cook for another 10 minutes uncovered. Remove the pork from the oven, place on a rack and keep warm, covered with foil.

Place the roasting pan with it's juices on the stove, pour in the stock. Boil for 5 minutes. Taste and season, adding the cider vinegar to taste. (Thicken with some flour if sauce is too runny). Strain the gravy through a sieve.

Carve the pork into slices, the crackling should fall of the pork as you are slicing it. Serve the pork with the crackling, roasted potatoes and gravy.