LOVELY ROAST PORK
1 pork roast
3 tablespoons brown sugar
2 teaspoons salt
½ teaspoon smoked paprika (regular can be substituted)
¼ teaspoon cayenne pepper
4 to 6 slices good-quality bacon
1 tablespoon canola oil (or other neutral high-heat oil)
¼ cup Chutney
2 tablespoons whole grain or Dijon mustard
Preheat the oven to 180ºC.
Pat the pork dry with paper towels and set aside.
Combine the brown sugar, salt, paprika, and cayenne in a small bowl.
Rub all of the mixture into the pork.
Wrap the meat with the strips of bacon, securing along the sides with toothpicks.
Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling.
Add the bacon-wrapped pork and sear — do not disturb it while it’s searing — until deep caramel brown, about 6 to 8 minutes. Flip the meat and continue searing until the other side is browned.
Mix the chutney and mustard in a small bowl and brush generously over the top of the pork.
Transfer the skillet to the oven and cook the meat until a probe thermometer reads 60ºC or approximately 10 to 14 minutes.
Remove from the oven and loosely tent with foil.
Rest for 10 to 15 minutes to allow the pork to finish cooking and for the juices to redistribute into the meat.
Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.
Recipe posted by Amanda Conradie
Photo: Ilze Garbers Jacobs
Nota: Het nie eers die boud in die pan gebraai nie (was oppad na rugbyoefening), maar alles rou opgesit en gebak, saam met die vel vir crackling.My seuns se dis die lekkerste varkvleis nog…en ek stry nie!Het dit bedien saam net NZ se rooiskil patats en slaai.
