Garnishes for Pork Loin Roast

Decorating or embellishing your roast pork with a garnish makes it more attractive, whether you want to make it look good for a family meal or a special occasion. A pork loin roast works with a variety of different accompanying flavors and lends itself to several garnishes, depending on how you decide to serve it.

Creating a garnish that you can also eat covers the aesthetic and practical elements at the same time. Once the roast has rested and is sliced, place an edible garnish, like a salsa verde, red pepper or apple-based chutney, on each plate. The flavors go well with the pork, plus they add to the visual presentation of the dish. You can decorate the plate with a salsa or chutney then arrange the pork on top or lay down the pork first and then garnish.

Orange, lemon and lime slices make decorative garnishes for roast pork loin, whether the loin has been sliced or is still whole on a platter. Arrange the slices around the pork, cutting them in half and giving them a decorative twist for added effect. You're bound to get some juice on the plate when using citrus slices for garnish, so only use types of citrus that will enhance your dish and don't mix lemons, limes and oranges if you think the combination of juices will take away from the pork.

Fresh herbs, like rosemary, thyme, parsley and mint, are classic garnishes for pork. You can roast the loin along with the herbs to add more flavor, then discard them and garnish with fresh ones when it is time to serve. Place the herbs individually or in a bunch and mix different herbs together if you like the way they look on the plate. Some cooks like to garnish with the same fresh herbs they roasted the loin with, to give diners an idea of what flavors lie ahead.

No matter what kind of garnish you choose for your pork loin roast, it's important to observe food safety rules during the process. Wash any surfaces that come into contact with raw pork right away and use a meat thermometer to ensure the pork is at 145 degrees Fahrenheit in the thickest part before you consider it done. Prepare your garnishes in their own area, away from the raw pork roast and introduce them only after the pork has reached a safe temperature.