Roast pork loin rack

By admin
20 April 2012

Ensure the meat is marinated well in advance and slow-roast it in the oven or over coals.

Serves 4-6

Preparation time: 15 min

Standing time: 1 hour or overnight

Roasting time: 1 hour and 45 min

MEAT

about 1 kg pork loin rack or a roasting cut such as whole shoulder or leg or pork

salt and freshly ground black pepper

juice and zest of 1 lemon

MARINADE

1 clove garlic, finely chopped

125 ml (½ c) tomato sauce

25 ml (5 t) olive oil

50 ml chutney

30 ml (2 T) finely chopped mixed herbs such as rosemary, thyme and oregano

15 ml (1 T) balsamic vinegar

200 ml beer

Season the meat with salt, pepper and lemon juice and zest.

Mix the ingredients for the marinade and pour it over the meat. Marinate the meat for 1 hour or overnight.

Preheat the oven to 200 °C, put the meat in a roasting tin and roast for 15 minutes.

Reduce the temperature to 160 °C and roast the meat for another 1½ hours or until done and the meat juices run clear.

Leave the meat to rest for about 10 minutes before carving.

Serve with steamed green beans, dolmades and flat breads.

TIPS

1. To calculate the roasting time for a large cut of meat allow 20 minutes for each 500 g plus an extra 20 minutes (this will give you a medium cooked roast).

2. Use the same calculation when roasting meat over coals.

3. Roast whole cuts in a kettle braai. Alternatively

4. cover the meat with a double layer of aluminium foil while it’s roasting.

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