Roast pork loin with horseradish
Grating fresh horseradish root is a weepy job, akin to cutting onions but there's a difference. Not only does it make you cry but it also goes up your nose in that pleasantly painful way that wasabi does. It's a bit of a rush.
Photo: Jennifer Soo
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- 1.5kg of centre-cut pork loin
- 80-100g of pork fat, cured or fresh
- 15-18cm piece of fresh
- horseradish root, peeled and finely grated
- 1 cup flat-leaf parsley, chopped
- Salt and pepper
Trim the pork loin of all fat and fine skin. Make a slit with a long, sharp knife in the centre, all the way through the length of the fillet. It should look like a pocket, open at each end.
Mix half the horseradish with the parsley, 2-3 pinches of salt and freshly grated pepper. Stuff this mixture into the pocket as evenly as possible.
Cut the pork fat into small cubes and place them, with the other half of the grated horseradish, in a food processor. Add a few pinches of salt and process until fluffy. Cover the top of the pork fillet evenly with this.
Place the pork fillet in a baking dish brushed on the bottom with a little extra virgin olive oil and roast in a preheated 240C oven. After 20 minutes, turn the oven down to 150C for a further 40 minutes then turn it off, leaving the loin in to finish and rest for at least 10 minutes.
Serve sliced thinly, with warm potato salad, beans or creamed spinach.
Great served cold as well.