Mad Butcher's Butcher Est. 1971

+09 521 0903

Roasted Pork Loin


- 2.25kg boneless 100% NZ pork loin
- skin on
- 1x large clove garlic - crushed
- 1/3 cup fresh oregano leaves
- 2x carrots - diced
- 2x red onions - diced
- 2x sticks celery - diced
- 2 tbsp olive oil
- Salt and black pepper
Serves : 4
Cooking time: 2hrs 50mins


Step 1

Preheat oven to 200°C.

Trim off excess fat from underside of pork, leaving skin intact. Use a sharp knife to score pork rind.

Rub liberally with olive oil and sprinkle with salt, coating surface thickly.

Step 2

Sprinkle vegetables and fresh herbs around roasting tray, sit oiled and salted pork on the vegetables and fresh herbs.

Roast in oven for 20 minutes, reduce temperature to 180℃ and cook 1 hour 20 minutes until pork is cooked to your liking.

Increase the oven temperature to 210℃ and cook for a further 10 – 15 minutes.

Pork skin should be nicely crackled, remove from oven and set pork aside in a warm place to rest for a further 15 minutes.

Step 3

Slice pork through the crackling and arrange on serving platter, served with freshly blanched snow peas for colour.

Use the pan juices as a base for the gravy and serve with warm apple sauce.

Recipe from New Zealand  Pork 


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