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Horopito Pork Loin

MasterChef New Zealand on TV ONE and tVNZ Ondemand

Horopito Pork Loin

The Green Team

Wine Match - Huntaway Gewurztraminer

Recipe by Dana Leaming, Eliott Brookes, Kelly Kaihea and Michael Gin
Preparation Time: 10 Minutes
Cooking Time: 2.5-3 Hours
Serves 4

800g rolled pork loin with skin, cut into 4 even pieces

2 tbsp wholegrain mustard

2 tbsp honey

3 tbsp olive oil

1 clove garlic, minced

Salt and freshly ground black pepper

½ cup horopito flakes

8 cups watercress

16 large cabbage leaves


1. To prepare the pork, mix together the mustard, honey olive oil and garlic. Mix thoroughly and season to taste with salt and pepper.

2. Open out the pork loin medallions and rub all over with the marinade. Sprinkle 2 tablespoons of horopito over each portion and rub evenly all over the pork. Roll the loins back up and tie with string to secure.

3. Take 1 large cabbage leaf and place 1 cup of watercress inside. Lay one of the pork medallions on top and then cover with another cup of watercress. Lay another cabbage leaf on top. Wrap the parcel in two more cabbage leaves and secure tightly with string. Follow the same process with the 3 remaining medallions.

4. Place the pork in the base of the hangi pit, cover and cook for 2.5-3 hours. Alternatively, roast in an oven at 190°C for 1-1.5 hours, or until tender.

This recipe is untested in the MasterChef NZ kitchen