Pork Loin, Caramelised Oranges & Pears

Win Christmas with this super tasty one-pot dinner of spiced roast pork loin cooked and served atop a bed of delicious caramelised sticky, sweet and savoury fruit and onions. 

Serves 4 

INGREDIENTS

1 kg free range rolled pork loin 
4 T olive oil 
4 T Jalapeno and Sweet Orange Rub*
2 large firm green pears, quartered 
2 large onions, quartered
1 large orange, cut into eight segments 
Large bunch of fresh oregano
4 T olive oil
1 T jalapeno and sweet orange rub 
 ¼ c cider vinegar

*Choose your favourite locally made rub flavour to suit

METHOD

First, slip the butcher’s twine off the loin and flatten it. Rub both sides with olive oil and sprinkle 3 T of rub on the flesh side and 1 T on the skin side. 

Roll back up and tie. 

Heat oven to 220°C.

Toss the onions, pears and oranges in the remaining olive oil and rub and arrange in the lid of your Old Dutch. Tuck in the sprigs of fresh oregano and drizzle with cider vinegar.  

Cook for 20 minutes then reduce heat to 200°C and cook for a further 55 minutes till golden brown. Turn onions, pears and oranges halfway through to ensure they caramelise evenly. 

Remove from oven and cover meat for 10 minutes before carving.   

Serve with freshly steamed green beans and broccoli and a pile of fragrant jasmine rice.