Cherry Chilli-Glazed Roast Pork with Cherry Salsa

Perfect Christmas dinner roast!

  • SERVES 8-10
  • PREP TIME 1hr 30mins
  • COOK TIME 1hr 30mins


2.2kg Australian Pork Loin Roast
6 Garlic cloves, peeled, chopped
2 long chillies, chopped
1 tsp sea salt flakes
1 tsp black peppercorns
1 tsp coriander seeds
1/2 cup cherries
250g cherries, pitted halved
1 cup coriander leaves
2 spring onions, chopped
1/4 cup flaked almonds, toasted
juice and zest of 1 lime
1 tbsp olive oil


1. Untie pork and remove rind and excess fat. Roll again and tie to secure. Use a small sharp knife to cut 2cm-deep slits in pork. Place in a roasting pan.
2. Process garlic, chilli, salt, peppercorns until finely chopped. Add cherries and process until a paste forms. Pour over pork, pushing into the incisions. Cover and refrigerate for 1hr.
3. Preheat oven to 180 degrees or 160 degrees fan. Roast pork for 30mins. Reduce temperature to 170degrees or 150degrees fan. Roast for another 1hr or until cooked through. Cover loosely with foil. Rest for 10mins
4. Meanwhile, to make cherry salsa, toss cherries, coriander, spring onion and almonds in a bowl. Whisk lime juice, zest and oil in a jug. Season. Drizzle over cherry mixture. Toss to combine.
5. Slice pork and serve with cherry salsa