How to Prepare a Rolled Pork Loin with Baked Potatoes in The Flaming Coals Wood-Fired Pizza Oven

A wrapped loin with the skin on is without a doubt the most magnificent piece of pork to roast. The loin is perhaps the most flavorful and juicy piece available.

This is a close up image of Rolled Pork Loin cokked in wood fired pizza oven

The preparation time for the pork is all that is required to achieve the following results. In general, I like to leave the pork in the fridge uncovered for 48 hours to dry the skin out, but 24 hours would serve if you’re short on time! I prefer not to score the skin, but if your pork loin comes pre-scored (as seen in the images), don’t worry; it will still make a wonderful dinner!

I chose a cast iron pan to house the roast in this recipe, but any baking dish (not glass) might be used; just keep in mind that it will be placed in a Wood Fired Oven, so it must be able to survive the extreme heat.

Procedure:

After the pork has dried out in the fridge, remove it and add a tiny amount of oil to the meat only, avoiding the skin, followed by Lanes Chilli Lime rub.
I then set the pork aside to absorb the rub while I prepared the potatoes.

This is the close up image of baked potatoes

Cut 4-5 large potatoes into quarters and put them in a bed-like fashion in a well-oiled skillet to house the meat. Put the pork on a bed of potatoes in a preheated 350-400°F wood-fired oven.
I prefer to start the cracking as soon as possible, therefore the hotter the heat, the better! You must keep a tight eye on it for the first 40 minutes to an hour.
Once the crackle is ready, reduce the oven temperature to 300°F and slowly roast the pork and potatoes.
Check the internal temperature of your roast after around 2-3 hours. I like to cook the roast at 180-190 degrees Fahrenheit.