Try something new this Christmas with this cherry chilli-glazed roast pork with cherry salsa.


  • 2 1/5kg Australian pork loin roast
  • 6 garlic cloves, peeled, chopped
  • 2 long red chillies, chopped
  • 1 teaspoon sea salt flakes
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 cup pitted cherries
  • 250g cherries, pitted, halved
  • 1 cup coriander leaves
  • 2 spring onions, chopped
  • 1/4 cup flaked almonds, toasted
  • Juice and zest of 1 lime
  • 1 tablespoons Australian extra virgin olive oil


  1. Untie pork and remove rind and excess fat. Roll again and tie to secure. Use a small sharp knife to cut 2cm-deep slits in pork. Place in a roasting pan.
  2. Process garlic, chilli, salt, peppercorns and coriander seeds in a small food processor until finely chopped. Add cherries and process until a paste forms. Pour over pork, pushing into the incisions. Cover and refrigerate for 1hr.
  3. Preheat oven to 180C or 160C fan. Roast pork for 30 mins. Reduce temperature to 170C or 150C fan. Roast for another 1 hr or until cooked through. Cover loosely with foil. Rest for 10 mins.
  4. Meanwhile, to make cherry salsa, toss cherries, coriander, spring onion and almonds in a bowl. Whisk lime juice, zest and oil in a jug. Season. Drizzle over cherry mixture. Toss to combine.
  5. Slice pork and serve with cherry salsa.