Time: 1 hour 30 minutes. Serves: 6


  • 1.5 kg rolled pork loin, tied and skin scored

  • 2 tbs. olive oil

  • Salt and pepper

  • 2 red capsicums

  • 2 yellow capsicums

  • 1 ½ tbs. good quality balsamic vinegar

  • 3 tbs. Extra Virgin olive oil

  • 2 clove garlic, finely grated

  • 8 leaves basil, torn


  • 1.

    Optional: The day before cooking, place the pork on a wire rack over the sink. Pour boiling water all over the pork skin to allow the pores to open. Pat the pork really dry with paper toweling and place uncovered in the fridge overnight.

  • 2.

    Pre heat the oven to 220C.

  • 3.

    Place the capsicums on a tray and drizzle with olive oil and season with salt and pepper. Cook them in the oven for 35 minutes or until soft and coloured.

  • 4.

    At the same time, season the pork skin with salt and pepper and drizzle with oil. Place on a rack in a baking tray and cook for 35 minutes, before turning the oven down to 190C and cook for a further 30 minutes.

  • 5.

    Once the capsicums are cooked place in a large bowl and cover with cling film for 10 minutes. Now peel all the skin off, making sure all the blackened bits are removed. Remove the membrane and scrape away the seeds. Cut into thin long slices. Add the vinegar, oil, garlic and basil and toss.

  • 6.

    Remove the pork from the oven and rest for 20 minutes. Cover loosely with foil.

  • 7.

    Once rested slice and serve with the marinated capsicums.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 312kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 25g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 402mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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