Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
1 pork roast, boneless
Sea Salt and Black Pepper
Veggies of choice. We used:
1 punnet mini carrots
1 tin water chestnuts
2 cups peas, fresh or frozen
2 sweet potatoes, cut into rings
2 parsnips, quartered lengthwise
2 sprigs fresh thyme
Preheat the oven to 200C.
Remove the loin from the fridge 30 minutes before it goes into the oven.
Place the vegetables in the roasting pan, drizzle with olive oil. Score the roast.
Drizzle with olive oil and season with salt and pepper.
Place in the oven for 10-15 minutes, until the crackling has popped, then reduce the heat 160C for a further 20-25 minutes, depending on the size of the roast. If the crackling part looks like it is going too dark, cover the top of the roast with foil.
Allow to rest for 8-10 minutes before serving.