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.

[important color=grey title=”Roast Pork Loin Recipe“]

Rate this Recipe

Loading...

Ingredients

Marinade

• 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

Other

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

Method

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