Roasted pork loin with berry sauce
- 1.5kg Family Chef Pork, Healthy Roast, boneless pork scotch roast, rind on
- 2 tablespoons Cockatoo Grove Midnight Olive Oil
- 3 tablespoons Murray River Salt
- Roasted sweet potato, red onion and garlic, to serve
- 150g unsalted butter, softened to room temperature
- 320g jar Meredith Dairy Marinated Goats Cheese, oil drained
- 2 tablespoons chopped roasted pistachios
- 1 tablespoon sesame seeds
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 tablespoon sumac
- 1 tablespoon ground cumin
- 1 tablespoon dried thyme
- 4 x 125g punnet’s Driscolls Blackberries
- ½ cup coconut sugar
- Juice of 1 lemon
- Preheat the oven to 180°C.
- For the Za’atar, combine all the Za’atar ingredients in a small food processor to a paste consistency and set aside.
- For the pork, a tip to great crackle is really dry pork skin, to do this, simply place your scored piece of pork into the fridge, on a plate or tray, uncovered for 24-48 hours.
- To butterfly the pork, place the pork on a cutting board, skin side down. With a sharp knife, cut down along one long side of the loin, about 3cm from the edge, stopping 3cm from the cutting board. Turn the knife parallel to the cutting board and cut inward, unrolling the roast like a carpet while you cut it. Continue until the loin is one long flat piece, about 3cm thick.
- Spread the Za’atar mixture all over the flesh of the pork. Roll the roast up, Porchetta style and drizzle with olive oil. Sprinkle liberally with salt, ensuring to rub the salt all over the pork and into the splits in the skin. Tie with kitchen twine at intervals 5cm apart and place the pork, skin side up in a roasting pan fitted with a roasting rack.
- Roast for 1.5 hours until the internal temperature registers between 62-70° C.
- Turn the oven up to 220°C and roast for further 10-15 minutes or until the skin crisps up. If it doesn’t crisp, turn the oven to grill setting and watch it like a hawk until you have crackle you desire. Allow the pork to rest for 20-30 minutes in a warm place before slicing.
- For the blackberry sauce, place the blackberries in a large deep-frying pan over a medium high heat, gently pressing on the berries to break them up a little. Add in coconut sugar and ½ cup of water and cook for 10-15 minutes, stirring occasionally, until the berries have turned to a jam consistency. Stir through some lemon juice to taste.
- To serve, place the sliced pork loin on a large platter, with a bowl of blackberry sauce and roasted veggies.