Roast Pork Lion with Capers and Lemon

Ingredients

11/2 kg boned Bundawarrah Free Range pork loin, scored rind
1 tbs rinsedcapers finely chopped
1 tsp grated lemon rind
1 tbs fresh lemon thyme leaves
2 tbs finely chopped fresh parsley
1 tbs olive oil
1 lemon juiced sea salt

Serves 6

Preparation Time 20 mins

Cooking Time 1 hour 40 mins

 

 

  • Preheat oven to 220oC (425oF). Combine capers, lemon rind, thyme, parsley and olive oil. Rub seasoning into the flesh ofpork and tie to secure with cotton string.

  • Rub pork rind with lemon juice and salt ensuring to rub salt well into the sores (cuts) within the rind. Elavated pork on a rack in a baking dish.

  • Place pork into a preheated oven and cook for 25 minutes. Reduce heat to 180oC (350oF) and cook a further 50-60 minutes per kilo or until internal temp reaches 70-75oC.

  • Allow pork to rest for 5-10 minutes before serving.

  • Serve with roasted vegetables of parsnip, potato, pumpkin and steamed green beans.

Recipe courtesy of Australian Pork Limited

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