Roast Pork Loin with Porcini Quinoa & Roasted Pears
Published 21st April, 2020
Cuisine: Australian Serves: 4
Preparation: 45 Mins Cooking: 1 Hr 30 Mins
- 1.5 kg Barossa Fine Foods Rolled Pork Loin Roast
- 1 (225gm) ‘Thistle Be Good’ Quinoa with Porcini, Roasted Garlic & Thyme
- Vegetable Oil
- Currawong Garlic Olive Oil
- Sea Salt
- 3 Buerré Bosc Pears
- 6-8 Baby Parsnips
- 2 Bulbs Garlic
- Fresh Thyme Sprigs
- Remove the Pork Loin roast from the packaging, pat dry with paper towel. With a small sharp knife score the skin at 1 cm intervals being careful not to cut into the meat. Place roast on a wire rack in the sink, pour a jug of boiling water over the rind, pat dry with paper towel. If time allows, leave the roast uncovered in the fridge for one hour before cooking.
- Rub the rind with vegetable oil and sea salt, massaging well into the scored areas. Place the roast on a wire rack inside a deep roasting tray & cook at 240℃ in a preheated oven for 40 minutes. Do not open the oven door during this time.
- Reduce the oven temperature to 180℃, cook for 30-35 minutes per kg. Alternatively use a meat thermometer, cook the pork loin roast until the internal temperature reaches 63-65℃. Allow to rest for 7-10 minutes before carving.
- While the pork is cooking prepare the pears & quinoa. Cut the pears and parsnips into thick slices and cut the tops off the garlic bulbs, drizzle with the ‘Currawong Olive Oil’ and place on a baking tray lined with baking paper. Roast in the oven for 30 minutes or until golden brown and cooked through.
- For the quinoa, place the contents into a pan, add 450 ml of boiling water. Stir, cover, bring to the boil then reduce heat to a simmer. Cook for 18-20 minutes, stirring occasionally.
- To serve, place the quinoa and roasted pears on a large platter scatter over the thyme sprigs, add the carved roast pork loin, serve with gravy and steamed green vegetables.