April 8th, 2012
Photography by Colin Faulker Food Styling by Ian Muggridge
Preheat oven to 475 F.
Rub salt into the fat on top of roast, ensuring it is well incorporated. Then rub with 2 tablespoons of olive oil.
Flip roast over and rub flesh side with remaining olive oil.
Spread potatoes in and around roast and put in oven for 30 minutes.
Reduce oven temperature to 425°F and continue cooking for an additional 30-40 minutes or until an instant-read thermometer poked into the centre of the loin reaches 150 F.
Remove from oven and let rest for 30 minutes. The internal temperature will continue to rise about 10 F, and the roast will finish cooking while it's resting. Remove twine before serving.
Nutrients per serving (including 2 tablespoons of onion apple relish on page 128): 798 calories, 25 g fat, 75 g protein, 67 g carbohydrates, 6 g fibre. Excellent source vitamins B6, B12 and C, folate, iron, zinc and magnesium.