Serves 4
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For the chimichurri:

For the prok:

  1. Combine the vinegar, salt, garlic, shallot, and chilli in a non-metallic bowl and stand for 10 minutes. Stir in the coriander, parsley, and oregano, then use a fork to whisk in the oil. Season with salt and black pepper to taste, then cover and chill for at least four hours or overnight.
  2. Place a roasting tin in the middle of the oven and preheat the oven to 220˚C/200˚C fan/gas mark 7.
  3. Pat the pork dry with kitchen paper and trim off any large pieces of surface fat. Rub salt and pepper into the surface of the pork on all sides.
  4. Carefully remove the hot roasting tin from the oven and pour in the oil. Swirl to coat the bottom.
  5. Set the pork in the roasting tin. Return the pan to the oven. Roast for 10 minutes.
  6. Turn the pork over. Reduce the oven temperature to 200°C/180˚C fan/gas mark 6 and cook for another 15 minutes.
  7. Transfer the pork to a carving board, cover with foil and rest for 15 minutes. Serve with the chimichurri and some crispy homemade chips.

Nutrition Facts

Per serving: 599kcals, 50.8g fat (8.2g saturated), 4.2g carbs, 0g sugars, 4.2g protein, 1.4g fibre, 0.659g sodium

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