Roast Loin of Pork with Plums
Our wonderful pork is showcased perfectly in this simple but delicious roast.
Ask your Provenance butcher for a 6-7 rib loin of pork with skin scored at 1cm intervals. Preheat the oven to 220ºC. Using a sharp knife, almost separate the rib bones from the meat. Mix fresh thyme leaves into 180g of softened butter and stuff the mixture into the cavity you’ve created. Fill the cavity with chopped plums (alternatively you can use apricots or peaches). Tie the meat with string to secure the stuffing in place and season well, rubbing salt into the skin.
Roast for 25 minutes, then turn the heat down to 200°C and cook for another 40 minutes. Rest for 15-20 minutes before carving into thick slices.