This delicious roast pork dish is made with some exciting flavours, making it a wonderful alternative to regular roast pork. Serve with some crispy roast potatoes and a little tomato salsa for a twist on the classic Sunday dinner.
- 1.3kg pork roasting joint
- 120g stuffed green olives, from a jar, drained
- 85g sliced pepperoni
- 4 garlic cloves, sliced
- 175ml chicken stock
- 2 tbsp. Worcestershire sauce
- 1 dash hot sauce
- Salt and pepper to taste
Rub the joint with salt, pepper, Worcestershire sauce and hot sauce. Cover and leave to marinate for 30 minutes.
Preheat the oven to 180C. Make small slits all over the pork joint of about an inch deep every couple of inches all over the pork. Put a slice of pepperoni, an olive and a slice of garlic into each, along with a dash of hot sauce.
Put the pork into a roasting tin along with the chicken stock. Bake for 30 minutes per 450g or until the internal temperature reaches 70C. Before serving, cover with foil to leave to rest for 10 minutes.