Pork loin roast



1kg pork loin roast

salt and freshly ground

black pepper

30ml (2t) vegetable oil

85g unsalted butter

3 cloves garlic, minced

30ml (2T) Worcestershire


5ml (1t) yellow mustard


5ml (1t) dried oregano

5ml (1t) dried thyme



  • Preheat oven to 180°C.
  • Pat dry the pork loin. Season with salt and pepper.
  • Heat a large ovensafe pan over mediumhigh heat. Add oil and heat for about 1 minute, add the pork loin and sear it on all sides until a crust forms, about 1 minute per side. Remove from the pan and set it aside.
  • Turn off the heat and remove the pan from the heat. In same the hot pan, add the butter, garlic, Worcestershire sauce and mustard. Stir the sauce until the butter is melted.
  • Coat the pork loin with the dried herbs by patting the herbs onto the loin. Place the loin back in the pan and spoon some sauce over.
  • Cover the loin with foil and roast in the oven for 30 minutes. Remove foil, spoon more sauce over the loin and cook for another 30 minutes or until the temperature reaches about 68°C when poked in the centre with a meat thermometer.
  • Remove the pork loin from the oven, cover it with foil and let it rest for about 10-12 minutes. Slice thin and serve hot.


Cook the pork loin until it reaches an internal temperature of 68°C in its thickest part. The higher the temperature, the drier the loin will be, so be careful not to overcook it.

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