Pork roasted with black pepper and cinnamon

Pork roasted with black pepper and cinnamon

By
From
Moorish
Serves
4
Photographer
Mark Roper

Roast pork is undoubtedly a firm family favourite, especially when it comes with its golden armour of tasty crackling. Sadly, most pigs these days are reared to be low fat and the meat has lost most of its flavour. If you can get a free-range or organically reared product you will have a much porkier and infinitely superior flavour. The rather bland flavour of the lean pork is really zipped up by a mouth-tingling hit of aromatic pepper and comfortingly sweet cinnamon. For this dish we use a cut of pork called scotch fillet, which is the extension of the loin, and often comes oven-ready: trimmed, rolled and tied neatly with string. But do look for a piece that still has a thin layer of white fat– you don’t want it stripped completely of its fatty layer as this creates important lubrication during the cooking process.

Slow-cooking allows the flavours of the marinade to meld into the meat. The moisture from the olive oil and water helps create some steam in the oven, which prevents it becoming stringy and dry.

Ingredients

Quantity Ingredient
1 tablespoon black peppercorns
1/2 teaspoon ground cinnamon
garlic
1 teaspoon sea salt
50ml olive oil
1.2kg loin of pork
1 teaspoon sea salt, extra

Method

  1. Roughly crush the peppercorns in a mortar and pestle. Set aside. Put the cinnamon into the mortar with the garlic and salt and pound to a smooth paste, then mix in the pepper and half the olive oil.
  2. Preheat the oven to 220°C.
  3. Rub the paste all over the pork and allow it to sit while preheating the oven. Then sprinkle with the sea salt, which adds a lovely salty crunchiness to the crust.
  4. Put the remaining olive oil into a roasting pan with 200 ml water. Arrange a roasting rack in the pan and sit the pork on top. Cook for 20 minutes, then lower the oven to 160°C. Add another 200 ml water to the pan and cook slowly for a further hour.
  5. When ready, remove from the oven, cover with foil and leave in a warm place to rest for 8 minutes. Serve with the pan juices reduced with a few knobs of butter, a big bowl of creamy mashed potato and some creamed spinach or green beans sprinkled with sumac.
Tags:
Malouf
Greg
Lucy
Moorish
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