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Crispy oven roasted apricot chimichurri pork loin

Looking for the perfect roast pork for a mid-week treat? This crispy crackling oven roasted apricot chimichurri pork loin is sure to impress.

This recipe introduces an exciting variation to the classic oven roasting method by infusing the dish with the delightful and contrasting flavours of apricot chimichurri. The process of oven roasting guarantees consistent cooking and results in a tender and juicy texture. For that coveted crispy outer layer on the loin, it’s recommended to refrigerate it overnight to allow it to dry before proceeding with the roasting. Recipe compliments of SA Pork.

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

Method

  1. For optimal crackling, unwrap the loin and let it dry in the fridge overnight. Preheat the oven to 180°C the next day.
  2. Rub the loin with salt and brush with vinegar. Lightly brush with apricot chimichurri sauce.
  3. Roast for 30-40 minutes, depending on the size of the roast. Then, brush on more sauce and sprinkle with fried onions.
  4. Bake for 10-15 minutes at 200°C to crisp up.
  5. Monitor to prevent burning. Once cooked and crispy, remove from the oven. Let it rest for 10 minutes before slicing and serving.

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