Roast Pork Loin

Prep time 15 min.

Rest time 30 min and 10 min. 

Cooking time 1.5 hrs.

Serves 4.


1.2kg Churras Butcher Pork Loin Roast (with rind)

salt (enough to generously coat the rind)

olive oil

600g potatoes, cut in chunks

400g brown onion, cut in quarters

400g pumpkin, cut in chunks

300g carrot, cut in chunks

200g parsnip, cut in chunks

1 full garlic bulb, unpeeled and whole

1 handful fresh rosemary leaves

4 serves green vegetables, for steaming

4 serves Gravy Mix

2 tbsp apple chutney



Take pork out of packaging and drain excess liquid. Pat rind dry with paper towels then put on a plate. Cover rind generously all over with salt to draw out the excess moisture and

leave on the bench to rest for 30 minutes to bring to room temperature before cooking.

Pre-heat oven to 240 degrees celsius in a conventional oven using the top and bottom elements. Use paper towels to pat dry any moisture that has surfaced and remove excess salt. Place pork in a baking tray lined with baking paper and massage with olive oil and a good sprinkle of salt all over the rind. Place in the oven on the middle shelf and cook for 45 minutes so the rind starts to bubble and harden. Also put the oiled and salted roasting vegetables in another tray and into the oven on the lower shelf. After the first 45 minutes, turn down the oven to 180 degrees Celsius and turn vegetables over. Continue to cook pork another 45 minutes or until until the meat thermometer reaches 70 degrees Celsius. Take the pork roast out of oven and rest for 10 minutes while preparing the steamed vegetables and gravy. Slice the pork and serve with roasted and steamed vegetables, gravy and apple chutney.



A meat thermometer is recommended for checking if the pork is cooked completely. Test the temperature by pushing the thermometer into the thickest section of the meat.

-Check the crackle often to make sure it isn’t burning. If the crackle is completely cooked but the meat isn’t, slice off the crackle and leave uncovered out of the oven. If the meat is cooked but not the crackle, then take off the crackle and put back in the oven, rest the meat on the bench loosely covered with foil leaving a gap to release the steam.

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