5.5 Pound Pork Loin With Skin

[constanela]

I'm serving Christmas dinner for 6 this year. In the past, I've done very small pork loins (enough for 1-2 only) that took 20 minutes or so to cook and didn't have skin. This pork loin is an entirely different beast - 5 1/2 pounds, beautiful half inch layer of fat and skin on. My butcher recommended 15-20 minutes of "searing" in a 450 oven, followed by roasting at 350 until the internal temperature is 140. After a quick search on the internet, I've found loads of conflicting advice.

I'm wondering if those with more experience with this kind of meat can chime in with their recommendations. Score or no score? Fast or slow oven? Salt or a rub 24 hours before hand or not? Stab with a knife and insert shards of garlic? Help!

For the record, this is a certified humane meat vendor and the other pork cuts from this place (aforementioned small loins, pork chops) have been truly juicy and tasty with very little intervention by me - just a little salt & a hot pan.

I'd love to hear some advice.

[Anna N]

WOW - this sounds like the traditional Danish Pork Roast that I have been trying to get for ages! Check out this site for information on how to cook this traditional roast.

[daves]

If the other pork was great, then I would keep it simple.

I would brine it, score the fat and skin so that it doesn't roll up as it cooks/crackles, and simple olive oil/pepper before going into a 350 oven with fat-side up. When it registers 140, turn on the broiler to finish up the skin. Take it out, remove the crackling, and rest with foil for 20 minutes.

For the record, this is a certified humane meat vendor

Certified by who? The pig?