Roast Pork with Broccolini
- Remove the pork from wrapper and pat dry using paper towel. Score lines across skin and rub with 1½ teaspoons of salt. Place in the fridge (uncovered) for a minimum of 12 hours (or overnight).
- Remove pork from fridge 30 minutes prior to cooking and pat dry with paper towel. Preheat oven to 230°C (or 210°C fan forced). Rub with 1 tablespoon of olive oil and with the remaining salt. Line a baking dish with a layer of baking paper and a layer of aluminium foil and bake pork in tray for 30-40 minutes, until skin is well crackled. Reduce temperature to 165°C (or 145°C fan forced) and bake until internal core temperature reaches 75°C or until juices run clear when skewered in the centre.*
- While you allow pork to rest before carving, cook broccolini in a pot of boiling salted water for approximately 3 minutes – until bright and tender crisp. Drain and place in a bowl with a drizzle of olive oil and a squeeze of lemon juice. Add parsley and chopped almonds and toss through.
- Slice pork and serve with broccolini and balsamic glaze.
*Note: Total cooking time is 35 minutes per kg