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Great work on the skin - looks to have achieved a really even colour. I wonder if I could use her method for my Xmas jerk porchetta
Tenderloin-
Yeah, really pleased with the crackling! I think tying the joint and leaving it in the fridge uncovered overnight really helps dry it out. Then the fact that you have 4 hours on low before turning up to 11 means it's got a good shot at working. I didn't do anything to the skin beyond scoring it. No oil/seasoning etc. Was perfect.
When I do this again I will dial up the stuffing paste. More garlic/herbs etc, the belly meat is so rich it can really handle the punch. I also served with a salsa verde which was nice to cut through it. I think apple sauce would be too sweet and gravy possibly a bit rich. Obvs will be doing gravy for christmas dinner, but it will be a turkey giblet/neck number so not porky richness...
RE jerk porchetta, what are you stuffing it with?
owl
First attempt at Porchetta last night (using only belly and broadly following Felicity Cloake's 'how to' recipe) - this was pretty much the richest, most delicious thing I've ever cooked... and easy... and cheap. It is now going to be the Christmas side-roast. Left-over sandwich potential is off all charts.