Cooked in a slow cooker or in the oven this recipe is quick and easy to prepare and tastes fantastic.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
The pork loin we used in France had only a thin layer of fat and no skin. If you use a butcher you can ask him to prepare the meat this way for you. I tested mine with a classic English rolled loin joint including skin which worked well but did produce a lot of fat, but this can easily be skimmed off before serving. The skin made it harder to carve so It is easiest to remove the skin t before caving.
To cook in a conventional oven Prepare as above and place in a casserole with a tight fitting lid. Cook in a preheated oven 180℃/ 160℃ fan/gas mark 4 for 2 - 3 hours.