Roast Pork

Recipe Roast Pork

Rub salt, black pepper and grated garlic evenly onto the pork loin. Make slits on the surface, insert laurier and rosemary leaves into slits, and allow it to sit for 15 minutes. Preheat the oven to 200 degrees C<392 degrees Fahrenheit>.

Season with salt, black pepper, garlic and herbs before roasting.

Heat 1 tablespoon of olive oil in a frying-pan over high heat and sear roast all sides until brown to seal in the flavor.

Sear the surface to seal in the flavor.

Place an oven sheet on a rack in a roasting pan, and place the roast on it, fat side up. Pour the rest of the olive oil evenly over the roast and place in a 200 degrees C<392 degrees Fahrenheit> oven.

Roasting on a baking rack can remove excess oil.

Roast at 200 degrees C<392 degrees Fahrenheit> for 15 minutes. Reset the oven temperature to 170 degrees C<338 degrees Fahrenheit> and roast again for 25 minutes. Remove from oven and soak in the prepared .

It’s easy to use a plastic bag for soaking pork in the sauce!

When it slightly cools, drain excess marinade sauce and cut into easy-to-eat slices. Serve together with watercress, celery sticks (with strings removed), cucumber sticks and cherry tomatoes.

When the high temperature from roasting settles, it’s done. Slice and serve..

Heat 6 tablespoons of marinade sauce in a pan, then add cornstarch dissolved in 2 teaspoons of water to thicken the sauce. Use it as a sauce for the roast pork.

“The marinade can be reused as the finishing sauce for the pork so there’s no waste!

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