An Oatmeal and Rosemary Crusted Pork Loin best served with roasted seasonal vegetables. This delicious roast pork dish makes a great winter meal or alternative for Christmas lunch.
15 mins prep time
45 mins cooking time
500g Organic or Free Range Pork Loin
6 tbsp The Oatmeal
1 large pinch sea salt
1 large pinch coarsely ground black pepper
1 sprig rosemary
seasonal vegetables of your choice
1 tbsp olive oil
1. Preheat the oven to 180°C. Lay a sheet of baking parchment in a large roasting tin – to help with washing up.
2. Heat 1 tbsp olive oil in a frying pan on a medium heat, then fry the pork loin until just browned on all sides. Place the pork on a plate to rest.
3. Coarsely chop the rosemary, then mix with The Oatmeal, sea salt and pepper in a small bowl and set aside.
4. Prepare the seasonal vegetables and place in the roasting tin, leaving a space in the middle for the pork loin.
5. Sprinkle the oatmeal blend onto a clean board, then carefully roll the pork loin through the oatmeal, pressing into the board so that it sticks well. Place the pork in the roasting tin and sprinkle with any remaining oatmeal, then roast the meat and vegetables for 25 minutes.
6. Remove from the oven and add a dash of olive oil to the oatmeal crust to help it brown. Turn the vegetables and meat and then return to the oven for a further 20 minutes. Check after 10 minutes, if the vegetables are ready, remove the vegetables from the tray and place in a warm oven (90-100°C) in a dish covered with foil.
7. After a further 10 minutes, or when the oatmeal crust is golden, remove the pork loin from the oven.
8. Thickly slice the pork loin and serve with the seasonal roasted vegetables.