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Recipes

Warren Mendes Roast Pork

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Ingredients

  • •
    2kg pork loin roast with skin on
  • •
    250g Gravox Roast Pork Pack Liquid Gravy Pouch
  • •
    ¼ cup Dijon mustard
  • •
    Salt and Freshly cracked black pepper
  • •
    1 brown onion, sliced into rings
  • •
    1 ripe pineapple, peeled and cut into chunks
  • •
    1 cup dry white wine
  • •
    2 Tablespoons Extra-virgin olive oil (or a light cooking oil)
  • •
    1.5 Tablespoons plain flour

Method

  1. 1.
    Lightly score the pork skin (just the rind, don’t cut too deep).
  2. 2.
    Flip the loin over, slather the flesh side with Dijon mustard, then season with salt and cracked pepper.
  3. 3.
    Tie it up snug with cooking string so it holds together neatly in a round. Place the onion and pineapple in a roasting dish then add white wine, then place the pork on top.
  4. 4.
    Drizzle some olive oil over the pork skin then sprinkle with salt flakes.
  5. 5.
    Place into a preheated fan-forced oven at 240 °C for 30 minutes (that’s the heat blast to get the crackling started). Then reduce oven to 160 °C and roast for about 1 hour, or until the thickest part of the loin hits around 65 °C internal temperature (should be cooked but still juicy, with blushing)..
  6. 6.
    Once done, remove the pork and let it rest. For the gravy, scatter the flour into a clean saucepan, whisk in the juices from the roasting dish, then add the pouch of pork gravy mix (plus a little water if needed) and cook until thick and delicious.
  7. 7.
    Carve the pork, serve with your favourite sides and drizzle that gravy over the slices. Enjoy!