Roast loin of pork with rosemary and garlic

Roast loin of pork with rosemary and garlic

By
From
The 12 Days of Christmas
Serves
8
Photographer
Mark Roper

This looks magnificent, like a standing rib roast – and is special for those who love roast pork.

Ingredients

Quantity Ingredient
2-2.5kg loin of pork, with the bones intact and scraped as for a rack of lamb
1 sprig rosemary
3 garlic cloves
coarse salt and freshly ground black pepper, to season
1 tablespoon fresh chopped mixed herbs
1 cup dry white wine
apple sauce, to serve

Apple sauce

Quantity Ingredient
3 cooking apples, such as granny smith
1-2 tablespoons water
2 tablespoons caster sugar
strip lemon rind
strip orange rind

Method

  1. Ask the butcher to score the skin and some of the fat of the pork in narrow strips or a diamond pattern. Finely chop the rosemary and garlic, season with salt, freshly ground black pepper and chopped mixed herbs. Make a few slits on the underside of the pork and push this herb and garlic mixture into the slits to season the pork well. Rub the skin liberally with salt and put the pork on a rack in a roasting pan. Roast the pork in a preheated 230°C oven for 25 minutes to crisp the skin. Reduce the oven temperature to 180°C and continue to roast the meat, allowing 20 minutes per 500 g, about 1½ hours.
  2. Transfer to a serving platter and keep warm for 10 minutes before carving. Pour off the fat from the roasting pan and add the wine to deglaze over a moderate heat. Boil for a few minutes and set aside in a bowl to keep warm and serve. Carve the pork into thick chops to serve. Serve with braised red cabbage with apples or vegetables of your choice, and follow with salad greens.
  3. For the apple sauce, peel, core and slice the apples thinly. Cook the apples gently in a saucepan with the water, sugar and rinds until the mixture turns to a pulp, adding more water if needed. Remove the rinds and serve warm with roast pork. Makes about 2 cups.

Tip

  • Apple sauce is must-have for roast pork. Popular in the United States, England and certainly Australia, this sauce is lovely with pork leftovers as well.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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