Garlic and Rosemary Rolled Pork Loin Roast
Every bite of this succulent roast pork will have you wanting more, and there’s no better way to impress your friends and family than with this tasty classic. It's lean, full of flavour and incredibly juicy.
1 hr 30 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Boneless Pork Loin Roast, rind off
- 2 Tbsp. oil
- 1 Tbsp. dried rosemary
- 2 tsp. garlic salt
- 1 tsp. cracked black pepper
- 4 potatoes, peeled and cubed
- 4 carrots, peeled
- 2 red onions, halved
- 100g rocket
- 8 cherry tomatoes, halved
- 50g red cabbage, sliced
- Gravy, to serve
How to make it
- Pre-heat fan forced oven to 180⁰C.
- Trim pork loin and truss with butchers twine.
- Brush with oil and sprinkle with dried rosemary, garlic salt and pepper.
- Place in a baking tray and roast for 1hr.
- While pork is roasting, boil potatoes in water until tender. Drain then toss through oil and sprinkle with salt.
- Place potatoes on a lined baking tray, with onion and carrots. Roast in the oven for 15 mins.
- In a bowl mix rocket, tomato and cabbage and toss to combine, drizzle with olive oil then season to taste.
- Remove pork roast from the oven when internal temp. reaches 70⁰C and rest for 10 mins before slicing.
- Serve with roasted vegetables, salad and gravy.
