2 tbsp rosemary, finely chopped
2 medium cloves garlic, minced
2 tbsp olive oil
1 boneless pork loin (around 1kg)
flaky sea salt & freshly ground black pepper
½ cup white wine
1 cup chicken stock
2 sprigs of rosemary
½ cup Alison’s Pantry Macadamia’s
1 tsp lime juice
2 tbsp butter
- Preheat oven to 200°C
- Combine the rosemary, garlic and olive oil then rub the mixture all over the pork loin. Season with salt and freshly ground black pepper.
- Place in a roasting dish and roast in the oven for 40 minutes or until an internal temperature of 63°C is reached. Remove from the oven, take the pork from the roasting dish and set aside (so the juices redistribute through the meat). Remove any excess fat from the pan juices.
- Meanwhile, place the roasting dish on the stove top and bring the pan juices to a simmer. Add the wine, chicken stock, two sprigs of rosemary and a grind of black pepper. Bring to a simmer then reduce by half. Add the macadamia nuts and bring to the boil, remove the rosemary sprigs and add lime juice and butter. When it is almost melted, turn off the heat and give the pan a quick shake to emulsify the sauce.
- To serve slice the pork and place on a large platter, spoon the macadamia nut sauce over and around the pork and garnish with a sprig of rosemary.
Download the PDF version here: Alison’s Pantry Roasted Pork Loin with Macadamia
This recipe was created by Simon Gault for Alison’s Pantry.