Roast Pork with Broccolini Recipe

How to Make Roast Pork with Broccolini


  1. Remove the pork from wrapper and pat dry using paper towel. Score lines across skin and rub with 1½ teaspoons of salt. Place in the fridge (uncovered) for a minimum of 12 hours (or overnight).
  2. Remove pork from fridge 30 minutes prior to cooking and pat dry with paper towel. Preheat oven to 230°C (or 210°C fan forced). Rub with 1 tablespoon of olive oil and with the remaining salt. Line a baking dish with a layer of baking paper and a layer of aluminium foil and bake pork in tray for 30-40 minutes, until skin is well crackled. Reduce temperature to 165°C (or 145°C fan forced) and bake until internal core temperature reaches 75°C or until juices run clear when skewered in the centre.*
  3. While you allow pork to rest before carving, cook broccolini in a pot of boiling salted water for approximately 3 minutes – until bright and tender crisp. Drain and place in a bowl with a drizzle of olive oil and a squeeze of lemon juice. Add parsley and chopped almonds and toss through.
  4. Slice pork and serve with broccolini and balsamic glaze.

*Note: Total cooking time is 35 minutes per kg