This recipe brings a delightful twist to traditional oven-roasted pork loin with the sweet and tangy
flavours of apricot chimichurri. Oven roasting ensures even cooking and a succulent texture. To achieve
that much-desired crackling on the loin, dry it in the fridge overnight before roasting.
Crispy crackling oven-roasted apricot chimichurri pork loin
Ingredients
- 1 loin to roast (roughly 600-800g)
- Coarse pink salt
- 1-2 tbsp red wine vinegar for brushing
- 1 cup Apricot chimichurri sauce (available at Checkers SA)
- 1/2 cup crispy fried onions for serving
- Baked pears, beets, and potatoes for serving
Instructions
For optimal crackling, unwrap the loin and let it dry in the fridge overnight. Preheat the oven to 180°C
the next day.
Rub the loin with salt and brush with vinegar. Lightly brush with apricot chimichurri sauce.
Roast for 30-40 minutes, depending on the size of the roast. Then, brush on more sauce and sprinkle
with fried onions. Bake for 10-15 minutes at 200°C to crisp up.
Monitor to prevent burning. Once cooked and crispy, remove from the oven. Let it rest for 10 minutes
before slicing and serving.
Also See: Panko & parmesan-crusted pork chops with papaya salsa
Recipe and image: SA Pork
