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Turn roast pork into the perfect summer feast with a Tesco Finest crackling pork loin joint. Served with sweet braised little gems, cannellini beans, new potatoes and a fresh almond pesto, it's a Great British roast re-imagined. See method
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Tips: Make the pesto up to 3 days in advance. If you’re making it that far ahead, transfer it to a clean jar or airtight container, flatten the top and cover with a thin layer of oil before refrigerating. On the day, bring the pesto back to room temperature before stirring the oil into it and spooning on top of the pork.
It doesn’t really matter what mixture of herbs you use – they will all taste delicious – so this recipe is a good opportunity to use up odds and ends in your fridge
For the best crackling results, remove the pork from its packaging the night before cooking, pat dry with kitchen paper and leave uncovered in the bottom of the fridge so the skin can properly dry out. Remove the joint from the fridge 30 mins-1 hr before roasting.
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