recipes
Roast Iberico pork loin with zesty chimichurri sauce
2025-02-14
Ingredients
For the pork
1 kg joint Iberico pork shoulder loin (SPA)
2 tbsp brown sugar (Lamb Brand)
1 tsp salt
1 tbsp smoked paprika
2 tsp garlic granules
1 espresso coffee pod
1 tbsp olive oil
You will also need
3 tbsp chopped fresh herbs (parsley, coriander)
1 tsp finely grated lemon zest
1 tbsp lemon juice
1 clove garlic, finely crushed
Good pinch chill flakes
½ tsp dried oregano
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil (Borges)
Salt and pepper to taste
Roasted new potatoes for serving
Method
Start by mixing together the dry rub ingredients. In a bowl, mix together the brown sugar, salt, smoked paprika, garlic granules and the ground coffee from the pod. Rub all over the dry pork loin and allow to marinate for 2 hours. When ready to cook, heat the olive oil in a pan and seal the loin all over to brown. Transfer to a baking tray and continue to cook in the oven at 180`c for 50-60 minutes. Meanwhile, make the zesty Chimichurri sauce by mixing all the ingredients together. When the pork is cooked, remove from the oven and allow to rest for 5 minutes. Cut up into thick slices and lay onto a wooden board. Drizzle over the chimichurri sauce and serve with roasted potatoes.
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