Spiced Roast Pork
A touch of sweetness enhances the roast pork - think apple sauce. In this recipe, the pork is first coated in spices then a glaze is added. Any leftovers are just as nice the next day served with salad or added to a sandwich.
- 2kg piece pork scotch fillet (approx)
- 2 tablespoons oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic (about 6-8 cloves)
- 2 tablespoon chutney
- 1/2 teaspoon hot chilli sauce (optional)
- Preheat oven to a medium heat - 280C.
- In a small bowl, stir together salt, pepper, cumin, chili powder and cinnamon, then coat the pork with the spice rub.
- Heat the oil in a heavy baking dish over medium high heat. Brown the pork on all sides - about 4 minutes total. Remove the dish from the heat but leave pork in the dish.
- Stir together the brown sugar, garlic, chutney and chilli sauce then spread half the mixture on top of the meat.
- Roast in the middle of the oven adding the rest of the glaze to the meat after about 1/2 hour. Depending on the thickness and weight of the cut, the total time for baking will be about an hour. If you have a meat thermometer, the internal temperature should reach 85C degrees.
- Allow to rest for 15 minutes.
- Slice on the diagonal and serve.
I prepare this roast in the covered BBQ and add vegetables to another baking dish for roasting at the same time. The trays sit on the warming rack, away from the one burner I have burning to maintain a medium heat.
The pan drippings will have a burnt taste from the high sugar content of the glaze so don't try to make a gravy from them. I make a gravy using a roux then add other flavourings such as some chutney to jazz it up a little.