Entertain at home: Pork loin roast with a watermelon salad

Serves 6

You’ll need: 1 Eskort Loin Roast; ¼ cup coarse salt.

For the salad – ½ a watermelon; 2 cups cherry or baby tomatoes; 1 cup edamame beans; ½ cup blue cheese or any other cheese of your preference; 1 cup baby rocket leaves; ½ up mint leaves; ¼ cup balsamic vinegar reduction.

How to:

Preheat the oven to 220°C.

Cover the rind of the loin with the coarse salt and bake in the oven for two hours.

Slice the watermelon into triangles or fingers and pack them on a platter.

Add the rest of the salad ingredients. Only add the balsamic reduction just before you are ready to serve.

To serve:

Cut the loin and serve it with your watermelon salad.

Salad is best if prepared fresh.

Ensure to store in an airtight container if you want to keep the salad for longer.

* Recipe & image by Eskort.