Roast Pork Loin with Brown Sugar Chipotle Sauce
adapted from here
1kg pork loin, skin on
1/2 cup brown sugar
1/2 cup treacle
6 cloves garlic, finely chopped
1 1/2 teaspoons onion salt
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 cup malt vinegar
2 or 3 dried chipotle chillies (depending on taste), chopped
Sea salt flakes
Pat the pork loin dry with kitchen paper. Score deep cuts into the skin 5mm apart. Make sure you don't go all the way down into the flesh. I use a stanley knife for this. Rub a tablespoon of sea salt flakes over the skin and into the cuts.
Put the sugar, treacle, garlic, onion salt, cumin, coriander, vinegar and chillies into a deep roasting pan and mix to combine. Place the pork, skin-side up, into the roasting pan and allow it to marinate in the refrigerator for at least 2 hours.
Preheat the oven to 220C.
Take the pork out of the marinade and pat the skin dry, removing the salt and any moisture. Rub some olive oil over the skin and sprinkle with some more sea salt flakes. Place the pork, skin-side up, back into the marinade and roast for about 40 minutes, or until done to your liking.
Heat the grill (broiler) to high.
Put a layer of foil onto a shallow baking tray and place the pork, skin-side up, onto it. Grill until the skin is blistered and crispy.
Meanwhile, pour the marinade and cooking juices from the roasting pan into a saucepan and bring to a boil. Boil for about 2 - 3 minutes until reduced and thickened slightly. Don't boil for too long or you'll end up with toffee.
Rest the pork for 10 minutes before carving. Serve with the brown sugar chipotle sauce drizzled over.