Spiced Roast Pork Loin with Rhubarb Sauce
For an Easter lunch with a difference, try this spiced roast pork recipe with tangy orange and rhubarb sauce.
Ingredients
- 1.8kg - 2kg Pork Loin Joint (boneless - ask our Butchers)
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 2 garlic cloves
- ¼ tsp ground cloves
- 1 tsp dried oregano
- 1 tbsp olive oil
- 2 oranges, 1 quartered, 1 juiced
- 1 onion, quartered
- 300g rhubarb, chopped into 2c
- m lengths
- 1½ tbsp sugar
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Remove the pork from the fridge 30 mins before cooking. Pat dry with kitchen paper and score the skin with a sharp knife at 5mm intervals.
- Using a pestle and mortar, or the end of a rolling pin and a bowl, crush the fennel and coriander seeds. Add the garlic, crush again, then add the cloves and oregano. Spread the rub over the pork; wipe off any excess from the skin. Massage in the oil and sprinkle with salt.
- Put the orange and onion quarters in a large, flameproof roasting tin and set the spiced pork on top. Roast for 30 mins, then lower the heat to gas 4, 180°C, fan 160°C and roast for another 1 hr 45 mins or until the pork is cooked through and the skin is crispy. If the skin is not crispy enough, increase the heat to gas 7, 220°C, fan 200°C and roast for a further 15 mins.
- Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins.
- Put the rhubarb pieces, orange juice, sugar and 3 tbsp water in a saucepan. Bring to the boil and simmer for 10 mins or until the rhubarb is soft. Set aside.
- Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring to the boil. Scrape off the dark roasting juices from the bottom of the pan with a wooden spoon and simmer for a few mins until you have a rich gravy. Serve the pork with the onion and orange pieces, the rhubarb sauce and the gravy.