1 rolled shoulder or loin of pork
(1-1,2kg; between 250-300g per person)
1 Tbsp coarsely ground salt
125ml light olive oil or coconut oil
2 Tbsp Worcester sauce
2 Tbsp rosemary & olive seasoning
1 onion, peeled & roughly chopped
1 tomato, roughly chopped
For the Gravy (using juices from the roasting pan)
2 Tbsp self-raising/cake flour (12g carbs)
a few drops of gravy browning
Dry the pork & narrowly score the skin neatly & liberally across the meat to about halfway through the fat beneath the skin.
Rub the skin with salt & press it into & between the slices of skin well.
Place the oil, Worcester sauce, rosemary & olive seasoning, onion & tomato in a roasting pan, stir & centre in the pan. Place the pork skin side up on top & avoid basting the skin.
Place the pork in a 200°C oven and roast for 30 mins.
Turn the heat down to 160°C and roast for a further 35 mins per kg of meat.
Insert a skewer in the thickest part of the meat to ensure that the juices that run out are absolutely clear without any trace of pinkness. Rest on a warming tray for 20-30 mins.
In the meanwhile, pour off most of the pan juices & bits into a saucepan, whisk in the flour & cook for 1 min. While whisking, slowly add water & cook to a boil until thickened. Add gravy browning to colour.
Serve with apple sauce, Perfect Roast Potatoes and vegetables.