Roasted Berkshire pork loin with cherry and ginger jam
SERVES 8-10 PREP AND COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION AND RESTING TIME) Start this recipe a day ahead. 2kg free-range Berkshire pork loin, skin on 1 litre (4 cups) boiling water
¼ cup (30g) fennel seeds
¼ cup (30g) sea salt flakes zest of 1 lemon
6 bay leaves CHERRY AND GINGER JAM 680g jar sour (morello) pitted cherries, drained
½ cup (110g) caster sugar
½ cup (125ml) verjuice
1 teaspoon finely chopped rosemary 1 tablespoon finely chopped fresh ginger
1 Using a sharp knife, score the skin of the pork just through to the fat. Place onto a rack over the sink and pour over the boiling water to open up the skin. Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves. Place onto a tray, cover and place into the fridge overnight.
2 CHERRY AND GINGER JAM Place the cherries, sugar, verjuice and rosemary into a medium saucepan, bring to the boil, then reduce heat and simmer for 25 minutes. Add ginger and continue to cook for another 5 minutes. Remove from the heat and set aside to cool.
3 Preheat oven to 270°C (250°C fan-forced) or as hot as your oven will go. Remove the pork from the fridge and allow to sit at room temperature for 30 minutes.
4 Pat the pork dry with paper towel; place onto a baking tray and place into the pre-heated oven for 35-45 minutes or until cooked to your liking. Rest pork for 15 minutes in a warm spot.
5 Serve pork with Cherry and Ginger Jam.