Select Location

Roast Pork Striploin

Cooking Time: >1 hr
Dish Type: Roast
Occasion: Dinner Party
Special Diets: Low Fat
Cuisine: Modern
Cut:Pork Loin
Celebrity:Manu Feildel
Blogger: No

3 garlic cloves, minced
1 tablespoon salt
1 tablespoon fresh thyme leaves
1/4 cup dijon mustard
1.5kg striploin, trimmed and tied
3 fennel bulbs, tops removed
6 carrots, peeled and thickly sliced diagonally
12 small new potatoes, quartered
2 onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper

  1. Preheat the oven to 220 °C.
  2. With a mortar and pestle grind together the garlic, salt, and thyme leaves. Add the mustard and combine. Spread the mixture over the loin of pork and set aside at room temperature
  3. Meanwhile, cut the fennel bulbs into thick wedges, Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper.
  4. Transfer the vegetables to a large roasting pan and cook for 30 minutes. Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 60 C. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes.
  5. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and pepper.

Print this recipe