There is a trick to roasting a piece of pork loin, it’s called a meat thermometer. If you don’t have one in your kitchen I strongly suggest investing in one. It makes all the difference, not only to pork roast results but also other choice cuts of meat.
Pork loin can be a bastard to cook. Unlike beef, which you can get away with being under cooked, the last thing you want to serve your guests is raw pork. Then you have the issue of over cooking pork, which if you do, will result in a dry old slab of unappetizing pork. An end result that even copious amounts of gravy won’t save.
A baked pork loin post wasn’t on the pre-Christmas cards, but a surprise delivery has seen that I’m doing one. A knock at the door midst a crazy spurt of lounge room painting resulted in some lovely product from Murray Valley Pork. They had sent the loin used in this recipe as well as one of their new products the Apricot and Prune Rolled Loin for me to try.
The apricot and prune rolled loin (above) was baked up that evening as a ‘I don’t want to think about cooking dinner as I am covered head to toe in paint’ meal. Served along with a ‘thrown together from the crisper’ salad. The pork itself was quite tasty, but even though the stuffing didn’t win me over, I was genuinely happy with this super simple dinner.
It was some days later that I tackled the lovely 1.5 kilo piece of pork loin that was also sent to me. I wanted to create something simple that would let the loin shine. An easy to make recipe anybody would be happy to make, from novice to master chef. Just make sure you use that meat thermometer!
The top of the loin gets smothered with a glorious citrus and almond mixture, which has an added chili and lemongrass kick. This results in a lovely sticky crust on top of a moist and tender pork loin.
Serve with baked vegetables or a lovely garden salad. We ate the leftovers on sandwiches for a few days later.
- 1.5 kg pork loin
- 2 red chilies chopped de seeded
- ⅓ cup lime and orange marmalade
- 1 lime zest and juice
- 1 tablespoon chopped lemon grass
- 1 tablespoon dark brown sugar
- 60 gram flakes almonds
- Preheat oven 200 deg C (390 deg F).
- In a medium bowl mix chilies, marmalade, lime zest and juice, lemon grass, brown sugar and almonds.
- Score fat on top of the loin in a diamond pattern and place loin fat side up in a baking dish. Cover the top of the loin with the marmalade almond mixture.
- Bake loin at 200 deg C (390 deg F) for 20 minutes. Reduce heat to 175 deg C (350 deg F) and continue baking for around an hour.
- Check temperature of loin by inserting meat thermometer in to the middle of the loin. The loin is cooked when the internal temperature reached is 80 deg C (175 deg F).
- Remove loin from oven and baking pan and leave to rest on a carving board for 15 minutes before slicing. Serve with pan juices.
By whipping your loin out of the oven when the internal temperature reaches 175 degrees F (80 deg C), you will have a wonderfully juicy loin. To ensure your loin is deliciously juicy, rest the meat. You have to rest the pork for at least 15 minutes, if you give it 20 even better.
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