Rosemary roast pork

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 7
Servings 1


Serving Change
  • 1.60
    rolled loin of pork
  • 6
    large garlic cloves
  • 125
    pine nuts
  • 15
    rosemary sprigs
  • 15
    whoel coriander
  • 315
    dry white wine
  • 5
    each of salt and ground black pepper


Preheat oven to 220 °C.
Take the pork out of the fridge and remove string (if tied) and allow to come to room temperature.
Crush garlic and pine nuts in a pestle and mortar or processor.
Set aside two rosemary sprigs and strip the leaves off the remainder.
Add the rosemary leaves to the processor, along with coriander, salt and black pepper. Whiz to make a smooth paste.
Score the fat side of the pork loin with a sharp knife, then turn over and spread the flesh side with garlic and rosemary paste. Rub salt over the scored side.
Roll up the loin, then use fine string to tie it up at 2,5 cm intervals.
Weigh the meat and calculate the cooking time, allowing 25 minutes for every 450 g.
Place pork in a non-stick roasting tin and add wine and remaining rosemary sprigs.
Roast for 20 minutes, then reduce oven to 180 °C and roast for the remaining calculated time.
Cover meat with foil and allow it to rest in a warm place for about 15 minutes.
Slice thickly and spoon pan juices over.
Serve with mixed, pan-roasted vegetables in season.

Read more on: roast  |  pork


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