Recipes > Dinner
Roasted Pork Loin
Ingredients
Ingredients
2 tbsp rosemary, finely chopped
2 medium cloves garlic, minced
2 tbsp olive oil
1 boneless pork loin (around 1kg)
flaky sea salt & freshly ground black pepper
½ cup white wine
1 cup chicken stock
2 sprigs of rosemary
½ cup Alison’s Pantry Natural Macadamia’s
1 tsp lime juice
2 tbsp butter
Instructions
Instructions
Preheat oven to 200°C. Combine the rosemary, garlic and olive oil then rub the mixture all over the pork loin. Season with salt and freshly ground black pepper
Place in a roasting dish and roast in the oven for 40 minutes or until an internal temperature of 63°C is reached
Remove from the oven, take the pork from the roasting dish and set aside (so the juices redistribute through the meat). Remove any excess fat from the pan juices
Meanwhile, place the roasting dish on the stove top and bring the pan juices to a simmer. Add the wine, chicken stock, two sprigs of rosemary and a grind of black pepper. Bring to a simmer then reduce by half
Add the macadamia nuts and bring to the boil, remove the rosemary sprigs and add lime juice and butter. When it is almost melted, turn off the heat and give the pan a quick shake to emulsify the sauce.
To serve slice the pork and place on a large platter, spoon the macadamia nut sauce over and around the pork and garnish with a sprig of rosemary.
This recipe was created by Simon Gault for Alison’s Pantry.
