Roasting Pork Loin

[AdamR]

Afternoon all,

I'm looking for any advice with regards to roasting Pork Loin. I've not had too much experience with cooking pork, so I popped down the butchers earlier and picked up this lovely looking piece of loin.




My plan is to roast it, and served on a bed of sautéed mushrooms and shallots, whole grain mustard mash and roasted honey glazed carrots, with an onion gravy. My issue comes to cooking times and temperatures, I'm wary to it going dry so want to avoid that as best as I can.

I'm thinking about scoring in about 2 hours before cooking and rub in salt to dry out the fat a little. Then in the fan oven at 220c for 30 minutes and turn it down to 180c for another 60 minutes (going by the 20 mins per lb). Then rest for 15-20 minutes before carving into nice thick slices.

Also, do I remove the string now, score it and tie it back up??

Opinions, tips and advice??

Many thanks!

[AdamR]

Thanks very much guys, as mentioned, the joint had already been scored, only shallow though so I've deepened them.

About to put it in the oven, will post the results (if I remember!)

Cheers!

[AdamR]

Thanks guys, was a success!

Not too dry and lovely crackling