Roast Iberico pork loin with zesty chimichurri sauce - Aceline

Ingredients

• 1 kg joint Iberico pork shoulder loin (SPA)
• 2 tbsp brown sugar (Lamb Brand)
• 1 tsp salt
• 1 tbsp smoked paprika
• 2 tsp garlic granules
• 1 espresso coffee pod
• 1 tbsp olive oil
• 3 tbsp chopped fresh herbs (parsley, coriander)
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 1 clove garlic, finely crushed
• Good pinch chill flakes
• ½ tsp dried oregano
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil (Borges)
• Salt and pepper to taste
• Roasted new potatoes for serving