Chilli and date roasted loin of pork with Classics Savoury Herb Dice

Ingredients

Main Dish

1x kg pork loin
4x 150g McCain Classic Savoury Herb Dice
2 heads broccoli - (cooked)
Apple sauce - (when warming the apple sauce add a little freshly chopped sage)

Chilli and date glaze mix

1 8oz jar redcurrant jelly
200g chopped giant dates
2 tbsp wine vinegar
2 finely chopped red chillies
1 tbsp clear honey
1 tsp prepared mustard
1/2 tsp salt

Method

Main Dish

1. Place pork loin in shallow roasting pan.
2. Sprinkle with salt and pepper and roast in 325ºC oven uncovered for 1½ hours
3. Prepare date-currant glaze. Remove meat from oven and baste generously with glaze. Return to the oven and continue roasting for 30 minutes, or until thermometer reaches 180ºC. Baste occasionally with additional glaze.
4. Cook the McCain Savoury Herb Dice Potatoes as per instruction on pack.
5. Serve the carved roast pork with broccoli and diced potatoes.

Chilli and date glaze mix

This unusual glaze is equally good on any pork roast, but a rolled pork loin is elegant for customers and easy to carve.

1. Heat currant jelly over low flame until it liquefies.
2. Add remaining ingredients and cook 3-4 minutes, stirring constantly.
3. Use as glaze for pork roast.