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Pepper and coriander pork roast
Pepper and coriander pork roast
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Juicy pork, crunchy crackling, and roasted veggies - the ultimate Sunday feast!
Ingredients:
  • 20.00 ml coriander seeds, crushed
  • 20.00 ml cracked black pepper
  • 4.80 gm sea salt
  • 1kg boneless pork loin roast
  • 1 bunch baby (Dutch) carrots, trimmed, peeled, halved lengthways
  • 150g green beans, trimmed
  • 2 tsp red wine vinegar
  • 2.95 gm dijon mustard
  • 100g baby spinach leaves
Instructions:
  • Preheat the oven to 240C/220C fan-forced. In a bowl, combine coriander, pepper, salt, and half of the oil. Coat the pork with the mixture. Place the pork on a wire rack in a roasting dish. Roast on the lowest oven shelf for 20 minutes. Lower the heat to 200°C/180°C fan-forced and continue roasting for 40 minutes, or until the juices run clear when pierced with a skewer. Remove from the oven, cover loosely with foil, and let it stand for 10 minutes before thinly slicing.
  • Line a baking tray with parchment paper. Arrange carrots on the tray and roast on the top oven shelf for the last 30 minutes while the pork is cooking. Boil beans in salted water for 2 to 3 minutes until tender. Drain and refresh with cold water.
  • Combine vinegar, mustard, and remaining oil in a screw-top jar. Seal with lid and shake vigorously. Toss spinach, carrots, beans, and vinegar mixture in a bowl until well combined. Serve alongside pork.

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