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Roast pork loin with nectarines and ginger

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Roast pork loin with nectarines and ginger


  • 1 kilogram boned loin pork
  • 2 nectarines
  • ½ teaspoon ground ginger
  • ½ ground onion powder
  • 1 onion
  • 1 cup orange juice
  • ½ cup white wine
  • few sprigs thyme


  1. Untie the pork loin if you've bought one already tied. Blanch, peel and slice the nectarines.
  2. Sprinkle the inside of the pork loin with the ginger and onion powder. Arrange the nectarine slices on top. Roll up and securely tie the pork loin. Place in a deep-lidded container.
  3. Peel and chop the onion. Bring the onion, orange juice, wine and thyme to the boil. Cool thoroughly.
  4. Pour the marinade over the pork. Refrigerate for 4 hours or overnight turning occasionally.
  5. Remove the pork loin from the marinade. Roast at 180ºC, allowing 40 minutes per 500 grams.
  6. Rest 10 minutes before carving. Serve hot or cold.

Cooks Tips

- One 425 gram tin of well-drained tinned nectarines can be substitute for fresh fruit.

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