Irresistibly Flavorful Roasted Pork

A tender, marinated pork roast with bold, aromatic flavors and a golden, crispy finish.

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Ingredients

For the Pork:

• 2.5 kg pork (loin or shoulder preferred)

• 4 cloves garlic, crushed or finely minced

• 2 tbsp white vinegar

• Juice of ½ lemon

• ½ large onion, finely chopped

• Freshly ground black pepper, to taste

• Salt, to taste

• ½ cup chimichurri sauce (see recipe below)

Optional Garnish:

• Fresh parsley or coriander

• Extra chimichurri for serving

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Homemade Chimichurri Sauce (for marinade and serving)

Ingredients:

• ½ cup fresh parsley, finely chopped

• 3 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (adjust to heat preference)

• 2 tbsp red wine vinegar

• Juice of ½ lemon

• ⅓ cup extra virgin olive oil

• Salt and freshly ground black pepper, to taste

Instructions:

1. Mix all ingredients in a bowl until well combined.

2. Let it rest for at least 30 minutes before using to allow the flavors to develop.

3. Divide: Use half for marinating and reserve the other half for serving.

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Preparation Guide

Step 1: Prepare the Meat

1. Rinse and pat dry the pork. Remove any excess fat if desired.

2. Use a sharp knife to make deep incisions all over the pork roast—about 2 to 3 cm deep. These help the marinade penetrate the meat and add flavor inside.

3. Place the pork in a large bowl or baking dish.

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Step 2: Season the Meat

1. In a small bowl, mix the crushed garlic, black pepper, lemon juice, and vinegar.

2. Rub this mixture into the pork thoroughly, working it into the cuts.

3. Spread the chopped onion over and under the pork.

4. Spoon or brush chimichurri sauce over the entire pork roast, making sure it’s well coated.

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Step 3: Marinate

• Minimum: Let sit at room temperature for 2 hours.

• Best: Cover the pork with plastic wrap and refrigerate for 12–24 hours to intensify flavor. Turn the meat halfway through marinating for even coverage.

• Before baking, bring the pork to room temperature for 30 minutes if it was refrigerated.

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Cooking the Pork

Step 4: Roast

1. Preheat your oven to 280°C (536°F). This high heat helps form a golden crust.

2. Transfer the marinated pork to a baking dish or roasting pan.

3. Cover with aluminum foil to trap moisture and tenderness.

4. Roast for 2 hours, covered.

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Step 5: Crisp & Brown

1. Remove the foil after 2 hours.

2. Increase the oven temperature to 290°C (or switch to broil mode if available).

3. Roast uncovered for 15–25 more minutes until the pork is crispy and golden on the outside.

4. Use a meat thermometer: internal temperature should reach 75°C (165°F) in the thickest part.

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⏱️ Final Steps

Step 6: Rest the Meat

• Remove the pork from the oven and cover loosely with foil.

• Let it rest for 10–15 minutes before slicing. This keeps the juices inside, ensuring moist, flavorful meat.

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️ Serving Suggestions

Serve the roasted pork sliced thick with:

• Roasted vegetables (carrots, potatoes, sweet potatoes, onions)

• Mashed potatoes or cauliflower puree

• A crisp green salad with lemon vinaigrette

• Warm chimichurri sauce drizzled over each portion

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Tips for Success

• Customize the Chimichurri: Add fresh cilantro, shallots, or a touch of paprika for a unique twist.

• Make Ahead: Marinate the pork a day before for better depth of flavor.

• Batch Cooking: Leftovers are excellent in sandwiches, tacos, or grain bowls.

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Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 3 months.

• Reheat: Rewarm in the oven at 150°C (300°F) covered with foil, or microwave with a splash of broth.