Ingredients
1 kg pork loin, trimmed of excess fat
4 garlic cloves, minced
4 tbsp brown sugar
1 tbsp rice bran oil
4 orange capsicums, deseeded & sliced in ¼
1 kg potatoes, scrubbed & cut into 3 cm chunks
¼ cup rice bran oil, for vegetables
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 190°C.
Mix ¼ cup oil, SIDS SALT & PEPPER with sliced capsicums and potatoes.
Mix oil, brown sugar, garlic and rub all over pork loin.
On one large baking tray, put down some foil and add the capsicums and potatoes.
Spread apart the vegetables to make an opening in the pan for the pork then add it to the pan.
Roast for 40-50 minutes, until a meat thermometer registers at 65°C in the centre of the roast.
Remove the pork onto a plate or cutting board and cover it with a piece of foil then rest for 5-10 minutes. Remove the veggies from the oven once you are ready to serve the pork. This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.
