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Roast Pork loin

We were never big fans of pork since it is a meat which goes dry easily (best use is bacon or ham for sandwiches!). However the loin is a cut which remains tender and juicy and produces slightly fancy dish without breaking the bank.

Here we served a roast loin of pork with our favourite mustard mash and topped with a delicious port sauce. The pork is marinated in ginger, garlic and a hint of Chinese 5 spice. The mash is creamy with the kick of the mustard and the sauce adds a fruity hint which goes so well with pork. We have actually made this same recipe before but also added a hint of pomegranate molasses to the sauce.

Roast Pork Loin Recipe

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  • Tender pork loin
  • 1 tsp pureed garlic
  • 1 tab ginger puree
  • 1/2 tsp Chinese 5 spice
  • Salt & pepper
  • 2 tbsp olive oil

For the Sauce

  • 1/2 glass port
  • 1/2 cup chicken stock
  • 1/2 tsp light Demi glacé or rich beef stock
  • 1 tsp butter


  • Lemon thyme
  • 1/4 cup chicken stock
  • 1/4 cup port


Marinade the pork

  • Sprinkle the loin generously with black pepper, a little salt and the Chinese 5 spice
  • Then rub over the ginger and garlic and olive oil
  • Allow to marinade in the fridge for an hour (ideally a few hours)

Cook the pork

  • Preheat the oven to 190 degrees C
  • Heat a frying pan till hot and add the loin
  • Sear quickly on all sides until brown (this seals in the juices), keep the pan aside
  • Place the pork in an oven dish, add the lemon thyme
  • Mix the port and chicken stock together and pour over the pork (this should just be enough liquid to cover 5mm of the bottom of the dish)
  • Add shallots to the oven dish which caramelise during cooking
  • Place in the middle shelf of the oven for 10 minutes
  • Move on to the next step- making the sauce
  • After 10 minutes flip the loin over and baste with some of the sauce

Make the sauce

  • Put the pan you seared the pork in back over a medium heat
  • Deglaze the pan with the port
  • Flambé and allow to reduce for 2 minutes
  • Add the chicken and beef stock and stir well
  • Taste for seasoning (the flavour will largely be influenced by the quality of the stock)
  • Allow to reduce but if the sauce gets too thick add some water
  • At this stage the pork should have had 20 minutes and should be cooked
  • Always check your food is cooked properly
  • Set aside for 5 minutes
  • Finish the sauce by pouring any cooking juices from the pork into the sauce
  • If the sauce has “bits” then strain it before returning to the pan
  • Add the butter and stir to achieve a silky sauce
  • Cut the pork into medallions and serve pouring over the sauce
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