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Roast pork loin and winter vegetables

Serves   2
Prep time: 20 - 30 mins
Cooking time: 1 hour

WINE MATCH: Selaks Reserve Chardonnay
This dish is best complemented by our beautifully balanced, Selaks Reserve Chardonnay, which is a distinctive Hawke’s Bay style showcasing lifted aromas of stonefruit and citrus, bursting with white peach and nectarine flavours, with a touch of oak.

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Ingredients

Method

Ingredients

  • 2 large pork loin chops
  • 1 large kumara
  • 1 red pepper
  • 1 carrot
  • 1 parsnip
  • 1 red onion
  • 1 beetroot
  • 1 Tbsp caramelised balsamic vinegar
  • 2 Tbsp of extra virgin olive oil
  • Salt & freshly cracked pepper
  • Fresh thyme, chopped
  • 1 pear, quartered

Method

  1. Preheat oven to 180°C.  Cut all of the vegetables into bite-sized pieces, put them into a large roasting dish and toss with the balsamic vinegar, 1 Tbsp of olive oil, thyme, salt and pepper.  
  2. Place the two pork chops in the roasting dish and cover with the remaining olive oil, season with salt and pepper, and top with the pear.  
  3. Roast in the oven for 45-60mins, until cooked.

Visit www.selaks.co.nz for more.

Tips:

  • Serve with your favourite New World gravy on the side or drizzled on top.

FAQs:

  • Should pork loin be covered when roasting?
    • For a crisp surface on your pork loin roast, be sure the oven is fully preheated before putting the meat in and do not cover it while roasting.
  • Is it better to cook pork loin fast or slow?
    • Pork loin should be slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures.