This recipe is every reason, every household should have an oven. This simple and fantastic pork roast dinner is quite effortless and not very time consuming at all. Preparation takes about 30 minutes and then the rest is finished off in the oven 2 hours (1.5hrs + 30 minutes of resting time) before serving time. I would call this the perfect dinner party meal where the host(ess) can play perfect host without fiddling back and forth the kitchen. I call this The Fantastic Pork Roast Dinner; because it’s just superbly easy and a show stopper when you bring it to the table.
I made this for my dad’s birthday along with some side dishes. You will realize a bit of a similarity with this dish to my Misto Roasto dish except that it is without quails or Cornish hens. The pork roast is lined with strips of bacon to keep it moist and flavorful, while the inside is spread with my spicy green pesto so that it perfumes and season the meat from inside out. I tossed in some chicken wings to roast too for a bit of variation on the plate.
So let’s get on with the recipe.
For The Fantastic Pork Roast Dinner, you will need:
(this recipe feeds 8-10 people)
2kg of pork loin, divided into halves or into four parts and then butterflied (I cut my pork loin into four parts so it would fit my frying pan for browning.)
8 chicken wings (optional)
16 strips of bacon
2 large carrots, cut into chunks
7 cloves of garlic
2 onions, quartered
4 stalks of parsley, cut into chunks
To be blended:
1 bulb of garlic
1 cup of parsley leaves
3 slices of ginger
rind of 1 lemon
3 tbsp dried golden raisins
2 tbsp olive oil
1 teaspoon cumin powder
a pinch of cinnamon powder
Cracked black pepper
Butcher’s string for tying
Olive oil for rubbing and browning
Preheat oven to 375 F/180 C.
1. Blend all the ingredients under the “to be blended” list until it forms a green aromatic paste. Set aside.
2. Butterfly your pork loin, you can ask the butcher to do it for you or you can do it yourself with a sharp knife at home.
3. Season the inside of the pork loins generously with salt and cracked black pepper. Divide the paste into four parts for each butterflied loin and spread a layer evenly on the inside of the meat. Roll it back up and tie it with a butcher’s string, starting with the center of the meat and then on each end to hold the pork loin rolled up in place. Repeat for the rest of the butterflied pork loins.
4. Sprinkle salt, cracked black pepper and olive oil over the pork loins and rub gently with your finger. Now it’s time to brown the pork loins on a hot pan to seal the meat and give it an extra layer of flavor.
5. Heat pan with some olive oil until very hot. Sear the pork loins for 1 minute on each side or until browned, set aside.
6. In a baking tray, toss the carrots, onions, garlic cloves and celery chunks in and toss with some salt, pepper and olive oil. Place the browned pork loins over the vegetables and cover each pork loin with 4 strips of bacon. Now you can keep this in the fridge until 2 hours before serving.
7. Roast the pork loin, along with the chicken wings if you are adding it, in the oven for 1.5 hours. When it is ready, let it rest for 20 minutes before serving.
To serve, take off the bacon bits and tear it into small pieces. Cut off the butcher’s string and slice the pork loins into 0.5inch thick slices. Sprinkle the bacon bits over the top and with some chopped parsley.
I served my pork loins on a bed of cauliflower puree, which is just boiled cauliflower and a bit of water blended until smooth seasoned with 1 tsp of butter and salt. I did not add pepper into the puree because I wanted it to look white and speck-less. After arranging the pork roast over the bed of cauliflower puree, spoon the roasted vegetables and roast drippings over to glaze.
And there you have it, a fantastic pork roast dinner.