Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).

2. 2

   Prepare the quick fermented pepper sauce: Combine 1 large roasted, peeled, and deseeded red bell pepper, 2 cloves garlic, 2 tablespoons white wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of red pepper flakes (if desired) in a blender and process until smooth, then stir in 1/4 cup fresh chopped parsley and set aside to let the flavors meld.

3. 3

   In a small bowl, combine 2 tablespoons olive oil, 2 minced cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 cup finely chopped preserved lemon rind, 1/4 teaspoon black pepper, and 1/2 teaspoon salt to create a fragrant marinade for the pork.

4. 4

   Rub the entire 700-800 gram pork loin thoroughly with the prepared marinade, ensuring an even coating on all sides.

5. 5

   Place the marinated pork loin in a roasting pan and roast for 25-30 minutes, or until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit) for medium doneness.

6. 6

   While the pork is roasting, toss 600 grams of halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a separate baking sheet and roast alongside the pork for the last 25-30 minutes, turning once, until golden and tender.

7. 7

   Once cooked, remove the roasted pork loin from the oven, tent it loosely with foil, and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.

8. 8

   Serve the sliced pork loin with a generous drizzle of the quick fermented pepper sauce and the roasted baby potatoes.