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Loin of pork with mojo sauce
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1 tbsp chopped thyme
4 cloves garlic, crushed
3 tbsp olive oil
1kg rack of pork roast, skinned
1 green chilli, deseeded and roughly chopped
1tsp ground cumin
10g fresh coriander, stalks included, roughly chopped
Juice of 1 lime
Good pinch of sugar
300g dried linguine
1. Preheat the oven to 200°C, gas mark 6. Combine the thyme, 1 garlic clove, 1 tbsp of oil and seasoning in a bowl and spread over all sides of the pork. Place in a small roasting tin and roast for 20 minutes. Reduce the oven temperature to 180°C, gas mark 4 and roast for a further 50 minutes or until the meat is cooked through and the juices run clear.
2. Meanwhile, put the remaining garlic and oil in a small blender with the chilli, cumin, coriander and half the lime juice and blend until smooth. Transfer to a serving bowl. (If you don’t have a small blender, finely chop the ingredients then mix with the oil and lime juice.)
3. Remove the pork from the oven, cover with foil and leave to rest in a warm place. Add the butter, remaining lime juice and a pinch of sugar into the roasting tin and combine on the hob.
4. Bring a large saucepan of water to the boil and cook the linguine for 7-9 minutes until tender. Drain and return to the pan. Stir in the butter sauce. Pile the pasta onto serving plates. Carve the pork and place on top and serve with the mojo sauce.
Typical values per serving: