Friulian Loin of Pork with Roast Potatoes
A hearty Friulian roast loin borrowed from Austria, with a North Italian twist.
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.