ORANGE AND ROSEMARY PORK

Love the pork rub, which pairs perfectly with the salsa.

PREP TIME: 20 MINS

(+ 15 MINS RESTING OF PORK AND OVERNIGHT MARINATING) COOK TIME: 1 HOUR

SERVES 8 (AS PART OF A MAIN)

Zest and juice of 1 orange,

plus extra zest to serve

1 Tbsp extra virgin olive oil

3 cloves garlic, crushed

2 Tbsp chopped sage

1 Tbsp chopped rosemary

1 Tbsp chopped oregano

Freshly ground black pepper

1.7kg pork loin, skin removed and discarded, excess fat removed (1.3kg trimmed weight)

Sprigs of watercress, to serve Lemon wedges, to serve (optional)

Salsa

1 large red capsicum, halved, seeds

removed, flattened

2 zucchinis, thinly sliced

lengthways

1 Tbsp finely chopped flat-leaf

parsley plus extra leaves, to serve Juice of 1/2 lemon 1 tsp extra virgin olive oil Freshly ground black pepper

1 Put orange zest and juice, oil, garlic, sage, rosemary and oregano in a small food processor. Cover and process until herbs are finely chopped and mixture is well combined. Season with pepper. Transfer to a shallow dish. Add pork and turn to coat in marinade. Cover and put in fridge overnight, turning pork twice in marinade.

2 To make salsa, preheat a barbecue plate or chargrill plate on medium-high. Spray capsicum and zucchinis with cooking spray. Add capsicum to plate and cook for 6-7 minutes, turning occasionally, until skin is charred and capsicum is soft. Transfer to a large piece of foil. Wrap and set aside to cool (allowing skin to soften and peel off easily). Add zucchinis to grill and cook for

3-4 minutes, turning once, or until just tender. Set aside to cool. Peel skin off capsicum.

Finely chop capsicum and zucchini. Place capsicum, zucchini, chopped parsley, lemon juice, oil and pepper in an airtight container. Toss to combine. Cover and keep in fridge until ready to serve or overnight.

3 Meanwhile, preheat oven to 210°C (fan-forced). Line a roasting pan with baking paper. Place pork in lined pan, reserving marinade for brushing meat during cooking. Roast for 10 minutes. Reduce oven temperature to 170°C (fan-forced). Baste pork with a little more reserved marinade. Roast for a further 50 minutes, brushing once with marinade. Transfer pork to a tray, cover loosely with foil and then set aside for 15 minutes to rest.

4 Carve pork and serve with salsa, extra zest, parsley, watercress and lemon wedges, if desired. ➤