Description
Crispy, roast pork is a Danish holiday favorite. Rather than the traditional bay leaves and cloves, try this rendition with licorice powder.
Ingredients
Scale
- 1 organic loin of pork approx. 3.3 lbs.
- Liquorice powder, to taste
- Sea salt, to taste
Instructions
- Preheat oven to 450 °F
- To prepare the pork loin; score the skin almost down to the meat.
- Combine a dry rub of liquorice powder and salt and cover the skin evenly.
- Put the roast in a roasting pan and place in the middle of the oven. After 15 minutes, reduce the heat to 320 °F. and roast approx. 1 hour and 45 minutes longer, or until it registers 68 ° on the thermometer.
- If the skin is not quite crispy, you can give it a few minutes under the grill, but be sure to watch it!
- Take the roast out and cover loosely with foil to keep the heat in and let it rest 10 minutes before cutting. Hint: letting the meat rest will ensure that all the juices will stay in the meat. Cutting it before you let it rest will result in juices escaping all over your cutting board and the meat will be dry.
- Slice the meat and arrange on a plate.
- This roast pork goes extremely well with my recipe of Baked Plums and Red Onion with Liquorice, Lemon & Acacia Honey that I promise I will post very soon!
- Save the juices from the roasting pan and serve over the plated pork. You will have the unique depth and mellow taste of liquorice. It’s soooo good!
- Category: Main
- Cuisine: Danish