Name: Pork loin with spiced orange relish
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: Pork loin; 1.5 kilogram rolled loin of pork; 2 tablespoon olive oil; 1 tablespoon coarse cooking salt; 500 gram spinach, trimmed, shredded finely; 1/2 cup (70g) slivered almonds, roasted; 1 tablespoon red wine vinegar; 200 gram piece fetta cheese, crumbled; Spiced orange relish; 3 oranges (720g); 1 cup (220g) white sugar; 1 cup (250ml) water; 1/3 cup (80ml) cider vinegar; 3/4 teaspoon fennel seeds; 5 cardamom pods, bruised; 4 cloves; 1 cinnamon stick

Ingredients

Pork loin

1.5 kilogram rolled loin of pork

2 tablespoon olive oil

1 tablespoon coarse cooking salt

500 gram spinach, trimmed, shredded finely

1/2 cup (70g) slivered almonds, roasted

1 tablespoon red wine vinegar

200 gram piece fetta cheese, crumbled

Spiced orange relish

3 oranges (720g)

1 cup (220g) white sugar

1 cup (250ml) water

1/3 cup (80ml) cider vinegar

3/4 teaspoon fennel seeds

5 cardamom pods, bruised

4 cloves

1 cinnamon stick

Method

1.Make spiced orange relish. Quarter unpeeled oranges; slice quarters thinly. Cook sugar, the water, vinegar and spices in medium heavy-based saucepan, stirring, over heat until sugar dissolves. Bring to the boil; stir in orange. Reduce heat; simmer, stirring occasionally, about 1 hour or until rind is tender and relish has thickened. Cool.

2.Meanwhile, preheat oven to 220°C (200°C fan-forced).

3.Dry pork with absorbent paper. Rub pork with half the oil then salt; place in large shallow baking dish, seam-side down. Roast, uncovered, about 40 minutes or until the rind crackles.

4.Reduce oven temperature to 200°C (180°C fan-forced); roast pork, uncovered, about 30 minutes or until cooked. Cover pork loosely with foil.

5.Meanwhile, combine spinach in large bowl with nuts, vinegar, cheese and remaining oil.

6.Serve sliced pork with salad and relish; drizzle with pan juices.

The relish can be made up to three weeks ahead; keep, covered, in the refrigerator. Return relish to room temperature before serving. This recipe makes about 1½ cups of relish. Store the remaining relish in the refrigerator for another use. Ask the butcher to score the pork rind finely.
Note

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Ingredients

Method

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