Roasted Pork Loin with Rosemary Salt

Preheat oven to230°C. In small bowl, combine chopped rosemary and 1tbs salt. Rub mixture together with your fingertips for about 1 minute, or until fragrant.

Using a sharp knife, score fat that covers top of pork by cutting shallow slashes at 2.5cm intervals, cutting into fat but not flesh. Rub pork all over with 1tbs. olive oil. Rub rosemary salt all over pork, working it into score marks. If desired, tie pork crosswise with kitchen twine in three or four places to help maintain its shape while roasting.

Place pork fat side up on Teppanyaki Plate or roasting tray. Roast for about 40 minutes, or until pork is golden brown and an instant-read thermometer inserted into center reads 50ºC. Transfer pork to serving platter. Tent with aluminum foil and let rest for 10 minutes before slicing (pork will continue to cook as it rests).

If serving with gravy: Add broth to the hot Teppanyaki Plate or roasting tray and bring to a boil over medium-high heat, stirring with wooden spoon to scrape up browned bits in bottom of Teppanyaki Plate or roasting tray. Season with salt and pepper. Pour pan juices into a sauce boat.Untie pork if necessary. Slice pork and serve with pan juices or cool and slice up and serve in baguette with dijonaise, pickled onions, rocket, and chimichurri sauce.