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pork loin skin garlic thyme olive oil port tomatoes cucumbers onions green peppers beets nuts flat leaf parsley lemons plain yogurt extra-virgin olive oil
Viewed: 32 - Published at: 6 months agoIngredients
- 3 1/4 pounds pork loin skin and fat scored at 1/2 inch intervals
- 5 cloves garlic minced
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 2 tablespoons olive oil
- 2/3 cup port
- 1 pound cherry tomatoes quartered
- 2 cucumbers cut into chunks
- 2 spring onions small, chopped
- 2 green peppers deseeded, cut into chunks
- 1 beets cooked, cut into chunks
- 1/3 cup pine nuts toasted
- 1/2 cup flat leaf parsley leaves fresh, roughly chopped
- 2 lemons juiced
- 2/3 cup plain yogurt
- extra-virgin olive oil to drizzle
Method
- Preheat oven to 425°F.
- Pat pork dry with paper towels. Sprinkle generously with sea salt and set aside for 30 mins. Rub off excess salt and pat dry again. Mix together garlic, thyme, oil, sea salt and freshly ground pepper. Rub into scored skin. Transfer to a roasting pan, cover and roast for 15 mins. Reduce heat to 350°F and roast for another 1 hour 30 mins, or until tender. Let rest, covered loosely with foil, for 15 mins.
- Meanwhile, pour off excess fat from roasting pan. Place remaining drippings over high heat. Add port. Bring to a simmer, scraping up browned bits from roasting pan. Cook until slightly thickened. Set aside.
- For the summer salad, toss vegetables with 1/2 of the lemon juice. Season. Stir remaining lemon juice into yogurt.
- Slice pork then spoon port sauce over top. Drizzle with yogurt and extra virgin olive oil. Sprinkle with thyme and serve with salad.
