Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.

Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.

Place pork skin side up in a plastic dish and put it back in the fridge uncovered overnight to dry the skin out

When ready to cook remove the pork from the fridge an bring to room temperature.

Rub the rind well with oil and sea salt massaging well into the scored areas.

Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period.

Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now).

Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.

Slice loin and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce.