This recipe bases on my experience on 4 June 2016. I don't eat much pork, and this may be the first time I have roasted a normal (non-processed) joint of pork. In particular the times and temperatures are a little confusing.

On this occasion I had a 2.7 kg loin (I think) with the skin on. Based on my experience, I've changed the parameters a little.

1. Clean the joint, score the skin if not already done. Rub with garlic and dried tarragon.
2. Heat the oven to 220°, recirculating.
3. Just before putting the joint into the oven, rub the skin with coarse salt and olive oil.
4. Place on a wire stand over a drip tray so the hot air can heat from below as well.
5. Cook for 20 minutes, then baste with beer and lower the temperature to 170°,
6. Continue cooking until the inside temperature is 75°, about 45 minutes per kg. Baste with beer and juices from time to time.
7. Leave uncovered to repose for at least 20 minutes before serving. The temperature will rise a few degrees more.