Recipe

Pork loin with spiced orange relish

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

Dec 31, 1975 1:00pm
  • 1 hr 30 mins cooking
  • Serves 8
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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小豆蔻,瘀伤
  • 4 cloves
  • 1 cinnamon stick

Method

Pork loin with spiced orange relish
  • 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.

Notes

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.

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