Loin of pork with roast potatoes is one of the many dishes that the Friuli region has absorbed from from the close relationship it has had with its former Austro-Hungarian neighbours. In this case, The Friulians have taken Austria’s Schweinbraten and added garlic, thyme and rosemary to give it a North Italian twist.
It’s an easy recipe to make. They only tricky bit is making sure not to overcook the pork loin. Start by patting the pork loin dry and drizzling it with a little extra virgin olive oil. Massage in the herbs and spices, then place in a roasting pan with a little water. Then roast until done. Then serve with some Crispy Roast Potatoes.
Buon appetito!
If you enjoyed this recipe, make sure you check out more recipes from the Friuli region.
Friulian Loin of Pork with Roast Potatoes
Ingredients
- 2 tbsp extra virgin olive oil
- loin of pork (patted dry)
- 2 cloves of garlic (finely chopped)
- 2 sprigs rosemary (leaves picked and finely chopped)
- 2 tbsp thyme (finely chopped)
- 2 tsp ground cumin
- Water (sufficient to cover the bottom third of the pork loin)
- Salt and freshly ground black pepper
Instructions
- Pre-heat the oven to 170°C.
- Pat the pork loin dry and rub over the extra virgin olive oil.
- Mix the herbs and the cumin in a small bowl and then rub all over the loin of pork, and then season with salt and freshly ground black pepper.
- PLace in a baking tray just big enough to fit the loin of pork, then fill with enough water to cover the bottom third of of the pork loin.
- Roast on the middle shelf of the oven for about 50 minutes or until tender. Or it reaches an internal cooking temperature of 60°C.
- Allow the meat to rest for 30 minutes and then serve with crispy roast potatoes.
