Roast Pork Loin on the Crown with Roasted Stone Fruit
Roast pork is beautiful served on the crown. The roasted stone fruit add sweetness and beautiful pops of colour.
- Makes : 12 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 3:0 hours
10 kg whole pork loin*
30 g Maldon sea salt
3 g crushed black pepper
10 g fresh rosemary, roughly torn
5 g fresh thyme, roughly torn
5 g fresh sage, roughly torn
2 kg mixed stone fruit (plums, nectarines, peaches)
*When buying the pork loin ask your butcher to French trim it for you and to prepare it for roasting.
Preheat the oven to 230 °C.
Rub the pork loin with olive oil, sea salt and black pepper and place onto a roasting tray. Roughly break the herbs and scatter around and on top of the pork.
Roast the pork for 30 minutes. Remove from the oven and allow to rest for 30 minutes.
Reduce the oven heat to 140 °C.
Return the pork to the oven and cook to an internal temperature of 50 °C – it will take around 90 minutes to get there. Check with a meat thermometer.
Cut all of the stone fruits – some in half and some quartered depending on their size, keeping them more or less the same size.
About 30 minutes before the pork is done, scatter the stone fruit around the pork loin and continue cooking until it reaches the correct temperature.
Remove from the oven and allow the pork loin to rest for 30 minutes before serving.