Avoid excessively lean meat, as fat ensures the roast's juiciness ... it's worth marinating the meat in advance. Rub the pork loin with oil and spices and set it aside for a few hours.

then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on ...

It's best to roast it on the day of purchase. There are more tricks to ensure the pork loin doesn't dry out. When you have more time, it’s worth marinating it. Ideally, rub it overnight with a ...