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Glazed Roast Loin of Pork with baby vegetables

 

8 Servings

  • 1 boneless, rolled loin of pork (skin removed), approx 1,5 – 1,8 kg
  • olive oil to rub into pork
  • salt and pepper to taste
  • 45 ml cranberry jelly, or apple or quince jelly
  • 25 ml soy sauce
  • Vegetables:
  • Approx 2 cups (2 x 250 ml) baby potatoes, peeled - approx 4 cups (4 x 250 ml) of other baby vegetables, such as aubergines, patty pan marrows or baby green beans
  • 15 ml olive oil
  • salt and pepper to taste

Pre-heat the oven to 180°C. Calculate roasting time by allowing 30 minutes roasting time for every 500g of pork loin. Add an additional 20 – 25 minutes of roasting time at the end.

A loin of 1,6 kg will therefore have to roast for approximately 2 hours at 180°C. (96 minutes plus 24 minutes added on at the end, gives you 120 minutes = 2 hours.)

Pat the loin dry with kitchen paper and rub with olive oil, salt and pepper. Place on a wire rack in an oven roasting tray and place in the center of the oven for a total period of 2 hours.

Add the baby potatoes to the pan dripping in the oven roasting pan underneath the roast after 1 hour and 30 minutes.

Melt the cranberry jelly and mix with the soy sauce. Paint onto the loin and return the loin to the oven. Continue to do this 2 more times on regular intervals until you have used up all the cranberry jelly.

Meanwhile, steam all the other vegetables until cooked, but still firm. Sprinkle with olive oil and season. Remove pork loin and potatoes from the oven and remove any string from the roast. Allow to “rest” for 5 minutes in a warm place in the kitchen, or in the warming drawer.

Season the potatoes and arrange the roast, potatoes and other vegetables on a platter.