We've boned and rolled a lovely pastured pork loin, then brined it in apple cider and juniper berries. The salt and cider brine mixed with aromatics gives it a lovely sweet and umami flavour mix and keeps it moist with sensational crackling.

We roasted ours on a bed of kumera and shallots - 20 minutes at 200 degrees, then 1-1.5 hours at about 160 degrees. It fed four big eaters comfortably with enough left over to make delicious pork rolls for lunch the next day. 

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