Pepper and coriander pork roast

Готовим Meat Pepper and coriander pork roast

Succulent pork, crispy crackling and tender roast vegetables. This is the perfect Sunday dinner.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 240C/220C fan-forced. Place coriander, pepper, salt and half the oil in a bowl. Stir to combine. Rub mixture over pork. Place on a wire rack in a roasting dish. Roast on lowest oven shelf for 20 minutes. Reduce heat to 200°C/180°C fan-forced. Roast for 40 minutes or until juices run clear when pierced with a skewer. Remove from oven. Cover loosely with foil. Stand for 10 minutes. Thinly slice.
  2. Meanwhile, line a baking tray with baking paper. Place carrots on prepared tray. Roast on highest oven shelf for last 30 minutes of pork cooking time. Cook beans in a saucepan of boiling, salted water for 2 to 3 minutes or until just tender. Drain. Refresh under cold water.
  3. Place vinegar, mustard and remaining oil in a screw-top jar. Secure lid. Shake to combine. Place spinach, carrots, beans and vinegar mixture in a bowl. Toss to combine. Serve with pork.

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1 tbsp coriander seeds, crushed
1 tbsp cracked black pepper
2 tsp sea salt
2 tbsp olive oil
1kg boneless pork loin roast
1 bunch baby carrots, trimmed, peeled, halved lengthways
150g green beans, trimmed
2 tsp red wine vinegar
1/2 tsp dijon mustard
100g baby spinach leaves

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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