Ask the butcher to prepare the pork loin for you, leaving an even layer of fat on top.

Ingredients

• 750 gram piece boneless skinless pork loin
• 4 cloves garlic, peeled and crushed
• ¼ cup very finely chopped oregano leaves
• 1 tblsp each finely chopped thyme and parsley
• 3 tblsp dry Sherry
• 3 tsp paprika
• 3 tblsp olive oil
• black pepper

Method

1. Cut a criss cross pattern into the fat layer on the pork. Crush the garlic to a paste with the salt.
2. In a resealable bag mix together the garlic, herbs, Sherry, paprika and oil. Add the pork and massage firmly. Seal and refrigerate overnight.
3. Drain the pork, heat a heavy based frying pan with a little olive oil and sear the pork on all sides.
4. Transfer the pork to a rack over a roasting pan and cook at 180ºC for approximately 45 minutes (allow 1 hour per kg.) or until cooked through. Test by inserting a skewer into the centre of the pork, if the juices run clear then the pork is cooked. Remove from the oven, cover with foil and rest for 10 minutes before carving.
5. Alternatively, cool and slice. Serve with chargrilled and peeled peppers, oil, olives and bread or your favourite accompaniments.