Ingredients
600g saskia's berkshire pork loin with skin off
To taste murray valley sea salt
To taste freshly ground black pepper
Marinade
75g Pickled Figs syrup
3 sprigs rosemary stripped
1 tspn sea salt
600g saskia's berkshire pork loin with skin off
To taste murray valley sea salt
To taste freshly ground black pepper
Marinade
75g Pickled Figs syrup
3 sprigs rosemary stripped
1 tspn sea salt
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Methods
1
Score the fat of the pork loin in a criss cross fashion.
2
Mix all marinade ingredients together and rub the loin with the marinade and set aside for a minimum of 1 hour. If prepared the day before and refrigerated allow to come to room temperature.
3
Preheat the oven to 210C.
4
Season the pork loin with salt and pepper, heat a little olive oil in a fry pan and sear for 2 minutes, then turn over, turn off the heat and sear the other side for 2 minutes. Put the heat back on and deglaze the pan with balance of marinade.
5
Place into oven for 8 minutes, then remove, turn heat down to 180C, stand up in roasting pan and return to oven for 25 minutes.
6
Leave to rest for 15 minutes then carve, the pork should be just cooked, silvery but not pink. Serve with potato salad and caramelised witlof with pickled figs.
1
Score the fat of the pork loin in a criss cross fashion.
2
Mix all marinade ingredients together and rub the loin with the marinade and set aside for a minimum of 1 hour. If prepared the day before and refrigerated allow to come to room temperature.
3
Preheat the oven to 210C.
4
Season the pork loin with salt and pepper, heat a little olive oil in a fry pan and sear for 2 minutes, then turn over, turn off the heat and sear the other side for 2 minutes. Put the heat back on and deglaze the pan with balance of marinade.
5
Place into oven for 8 minutes, then remove, turn heat down to 180C, stand up in roasting pan and return to oven for 25 minutes.
6
Leave to rest for 15 minutes then carve, the pork should be just cooked, silvery but not pink. Serve with potato salad and caramelised witlof with pickled figs.
