Roast pork loin with nam jim dressing and mango salad

The perfect roast pork with a summery salad and zingy Thai dressing.
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Whether you’re putting on a celebratory dinner, or preparing a quick midweek meal, a simple roast pork loin goes a long way. This recipe is made with a punchy nam jim dressing, which is traditionally pounded together in a mortar and pestle. We’ve taken some of the hard yards out by blending the nam jim together in a quick and convenient stick blender, so your zingy dressing comes together in minutes.


Nam jim



Dry the pork rind well with paper towel. Using a Stanley knife, scalpel or small, very sharp knife, score the rind approximately 1cm apart, taking care not to cut through to the meat. Place the pork on a rack in a baking dish; refrigerate, uncovered, for 24 hours to dry out the rind.


Remove the pork from the refrigerator 30 minutes before roasting. Preheat oven to 250°C (230°C fan-forced).


Rub the pork with oil, then salt, massaging into the rind.


Roast the pork for 45-50 minutes, rotating the tray halfway, until the rind blisters and browns. Reduce oven to180°C (160°C fan-forced). Roast for a further 1 hour or until pork is just cooked through (internal temperature should be 68°C). Rest, uncovered, for 15 minutes before carving

For the nam jim


Blend or process all ingredients until smooth.


Arrange snow pea shoots, mango and radishes on a shallow serving platter; season with salt and freshly ground pepper. Serve the pork sliced and accompanied with nam jim dressing and mango salad.

You’ll need these …

Stick blender (for the nam jim)

A very sharp knife (for scoring the pork loin)

Hand juicer (for wringing every drop of juice from your limes)

Pastry brush (for brushing the pork with oil and aromatics)

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