Pepper and coriander pork roast

Recipes / Meat

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

Recipe «Pepper and coriander pork roast» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.