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Crispy pork loin roast with chimichurri

Crispy pork loin roast with chimichurri

Serves 4


  • 1.5kg pork loin roast
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds, toasted
  • 1 tablespoon salt flakes
  • 200g Meat Emporium Homemade chimichurri
  • Serve with all your delicious Easter sides



Step 1

Place pork skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight. (This will dry out the skin for perfect crackling.)


Step 2

In a mortar and pestle combine cumin seeds and salt flakes and pound until crushed. Rub the pork rind well with oil and salt mixture and massage well.


Step 3

Preheat oven to 240*C.Place the pork loin roast on a wire rack in a deep roasting pan, roast for 40 minutes.


Step 4

Reduce oven temperature to 180⁰C for 30-35 minutes.


Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes. Slice and serve with chimichurri.