Pork Loin roasted with Black Pepper and Cinnamon
This is a great way to serve pork, my favourite meat. If you’d asked me whether the combination of pork and cinnamon would work, I don’t think I would have jumped at the idea, but the flavours seem to be a match made in heaven. Of course, you just can’t go wrong with plenty of pepper and garlic. Use a good quality free range loin – happy pigs are tasty pigs – and go for boneless so you’re not fussing about with carving around the bone before serving. The meat will stay really juicy and tender if you put some water in the bottom of the roasting pan and the fat will render slightly with the meat on the rack. The cooking juices will make a really yummy sauce with some water and butter added. My crackling never crisps up the way recipes say it will, so I always take mine off at the end and crisp it up under the grill. This really is an easy but sumptuous dish from Greg Malouf served either with simple salad or mash with green beans or Crisp Roasted Brussels Sprouts. So good.
“People who love to eat are always the best people” – Julia Child
1.2kg pork loin
1 tbsp black peppercorns
½ tsp ground cinnamon
2 cloves garlic
2 tsp sea salt
50ml olive oil
Preheat the oven to 220C.
Roughly crush the black peppercorns in a mortar and pestle and set aside. Put the cinnamon into the mortar with the garlic and 1 tsp sea salt and pound to a smooth paste, then mix in the pepper and half the olive oil. Rub the paste all over the pork and allow to sit while the oven is preheating. Sprinkle the remaining salt over the skin, which adds a lovely salty crunchiness to the crust.
Put the remaining olive oil into a roasting pan with 200ml of the water. Put a roasting rack in the pan and sit the pork on top. Cook for 20 minutes, then lower the temperature to 160C. Add another 200 ml water to the pan and cook slowly for a further hour.
When ready, remove from the oven, cover with foil and leave in a warm place to rest for 8 minutes. Reduce the pan juices with a few knobs of butter and drizzle over the meat. Serve with veg.