Roast pork loin with cabbage rice

Serves 6 This recipe appeared in the June/July 2007 issue of Gourmet Traveller WINE.

Preheat oven to 220C. Place pork loin in a roasting tin and rub 2 tbsp sea salt and the olive oil over the scored skin. Roast for 20 minutes, then reduce temperature to 180C and cook for a further 50 minutes or until crackling is golden brown and pork is tender.

To make cabbage rice, heat half the olive oil in a large saucepan over medium heat and saut onion and garlic for 5 minutes or until softened. Add the rice and dried herbs and saut for 3 minutes. Add enough water to just cover the mixture, then add cabbage and stir constantly until it wilts. Add remaining olive oil, season generously and, if necessary, add more water to just cover the mixture. Simmer for 15 to 20 minutes or until the rice is cooked and most of the liquid has been absorbed, stirring occasionally to prevent the mixture from sticking.

Slice pork on a platter and serve with cabbage rice.