How to Roast a pork loin in a Wood Fired Pizza Oven

Undoubtedly, the most amazing cut of pork to roast is a rolled loin with the skin on. The loin is perhaps the most flavoursome and juiciest cut you can use.

The process to get the following results is all in the preparation time for the pork. Generally, I like to give the pork 48 hours in the fridge uncovered to dry the skin out; however, 24 hours will suffice if you're short on time! I don't like to score the skin; however, if your pork loin does come pre-scored (like that seen in the photos), don't stress, it will still result in a tasty dinner!

For this recipe, I used a cast iron pan to house the roast however, any baking dish (not glass) could be used, just keep in mind it is being put in a Wood Fired-Oven, so it has to be able to withstand that extreme heat.

Procedure:

• Once the pork has had time in the fridge to dry out, take it out and apply a small amount of oil to the meat only, not the skin and then apply Lane's Chilli Lime rub.
• I then let the pork sit to absorb the rub and get the potatoes ready.

• Cut 4-5 large potatoes into quarters and place them into a well-oiled pan, arranging them in a bed-like fashion to house the pork. Place your pork onto the bed of potatoes and put it in a pre-warmed 350- 400°f wood-fired oven.
• I like to get the crackling set early, so the hotter the better! You will need to monitor it closely for the first 40 minutes to 1 hour.
• Once the crackling is set, adjust the temperature of the oven to 300°f and slowly roast the pork and potatoes.
• Check your roast for internal temperatures around 2-3 hrs in. I like to take the roast to 180-190f.

• Once at the temperature, remove the roast from the oven and let it rest for 10 minutes. Carve and enjoy!

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