Ingredients 3 pounds Pork Loin Lemon zest from 1 lemon 1 handful Sage fresh 1 handful Flat Leaf Parsley chopped 2 cloves Garlic finely sliced Olive Oil Sea Salt and freshly ground Black Pepper

Instructions
Preheat oven to highest setting, about 450°F/250°C/Gas 9.

Place a lightly greased, foil-lined baking tray in the oven.

With a sharp knife (see notes), score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage, and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.

Roll up the loin and secure tightly with kitchen string in 1.5-inch intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.

Turn down the oven to 350°F/180°C/Gas 4 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.


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Yields: 6 Servings
     Gordon Ramsay

notes:  A clean and sharp Stanley knife (or craft knife) is the most effective tool for scoring the tough pork skin.

Cuisine:

Main Ingredient:   Pork