ROAST PORK LOIN WITH APPLE CIDER VINEGAR AND BRANDY CHUTNEY
- 1 tbsp black peppercorns
- 1 tbsp fennel seeds
- 2 tbsp salt flakes
- 1 tsp brown sugar
- 1.2kg boneless pork loin, scored
- 1 tbsp olive oil
- ROSELLA Apple Cider Vinegar and Brandy Chutney
- Prepare the spiced salt by crushing the peppercorns, fennel seeds, salt and brown sugar together using a mortar and pestle or in a bullet-style processor until coarsely ground.
- Pat the pork loin dry with paper towel and score the skin in lines being careful not to cut too deep into the flesh – only into the fat layer. Alternatively, ask your butcher to do this for you. Brush the pork all over with the oil. Sprinkle half of the spiced salt over the pork skin and massage the salt into and all over the pork loin. The remaining spiced salt can be stored in an airtight container for several months for later use.
- Place the seasoned pork on a rack resting over a baking tray and roast in a preheated oven of 240°C for 15–20 minutes or until the skin is bubbling, crisp and golden. Reduce heat and continue roasting the pork for a further 45 minutes. When cooked, remove from the pork from the oven, wrap in foil and allow to rest for 10 minutes before slicing.
- Serve slices of pork with dollops of ROSELLA Apple Cider Vinegar and Brandy Chutney and your favourite roasted vegetables.