Roast Pork Loin With Salsa Verde

Roast Pork Loin With Salsa Verde

RECIPE
Starts 01 Mar - Ends 30 Jun
Category: Groceries , Vegetables , Meat , Pork , Garlic
Serves 6
Ingredients
1.5 kg pork loin roast
1 head garlic, separated into cloves, unpeeled
1 tablespoon Dijon mustard
2 tablespoons olive oil
Roasted cherry tomatoes, to serve
Roasted potatoes, to serve
Ingredients for the Salsa Verde
2 cloves garlic, peeled
1 tablespoon capers, drained
1/3 cup pistachio nuts, toasted
4 anchovy fillets
1 cup flat-leaf parsley leaves
1/2 cup basil leaves
1/4 cup mint leaves
2 tablespoons red wine vinegar
1/4 cup olive oil
Step 1
Preheat oven to 180 degree C. Score the pork rind finely with a sharp knife. Place garlic cloves in a large baking dish and top with pork. Spread pork with mustard, drizzle with olive oil and season with salt and pepper. Roast for 1 hour or until the juices run clear when pierced by a skewer. Remove and rest uncovered in a warm place.
Step 2
While the pork is roasting, make the salsa verde by combining garlic, capers, pistachio nuts, anchovies, herbs and red wine vinegar in a food processor or blender until roughly chopped. With the motor running, add olive oil and mix until just combined. Season to taste with salt and pepper.
Step 3
To serve, slice pork thickly and arrange on a serving platter. Top with salsa verde and serve with roasted cherry tomatoes and potatoes.
RECIPE COURTESY OF SMEG
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