Pork loin on bone

Pork loin on bone

£22.00 – £33.00

For cooking free-range pork loin on the bone, the recommended cooking time is approximately 25 minutes per 500 grams (1 pound) at 190°C (375°F). A typical portion size is about 150 to 200 grams per person, depending on appetite and whether it’s served with sides.

Always use a meat thermometer to ensure the internal temperature reaches at least 73°C  for safe consumption, followed by resting the meat for at least 10 minutes before slicing.

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Description

Ingredients:

  • Pork Loin Roast with Bone: 2.5 kg (or about 5.5 lbs)
  • Salt: 30 g
  • Black Pepper: 10 g
  • Fresh Garlic: 4 cloves, minced
  • Fresh Rosemary: 3 sprigs, leaves chopped
  • Fresh Thyme: 3 sprigs, leaves chopped
  • Olive Oil: 60 ml
  • Apple Cider Vinegar: 30 ml
  • Onion: 1 large, quartered
  • Carrots: 2 large, cut into chunks
  • Celery: 2 stalks, cut into chunks
  • Pork Stock or Chicken Stock: 500 ml

Instructions

  1. Prepare the Pork Loin
  • Trim any excess fat from the pork loin, leaving a thin layer for flavor.
  • Score the fat in a crisscross pattern to allow the seasoning to penetrate and to help the fat render during cooking.
  1. Season the Pork
  • In a small bowl, mix together salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to create a rub.
  • Rub this mixture all over the pork loin, focusing on the scored fat and the meat sides. Let it marinate for at least 1 hour, or preferably overnight in the fridge.
  1. Preheat the Oven
  • Preheat your oven to 180°C (350°F).
  1. Prepare the Roasting Pan
  • In a large roasting pan, place the quarter onion, carrots, and celery as a bed for the pork.
  1. Roast the Pork
  • Place the pork roast on top of the vegetables in the roasting pan.
  • Pour apple cider vinegar over the pork and add 500 ml of stock to the pan.
  • Cover the pan with aluminum foil or a lid to retain moisture.
  1. Cooking Time
  • Roast in the preheated oven for approximately 2 to 2.5 hours. Basting the pork every 30 minutes with the pan juices will help keep it moist and flavorful.
  • After this time, remove the cover and increase the oven temperature to 220°C (428°F) for the last 20-30 minutes, allowing the fat to crackle and get crispy.
  1. Check the Temperature
  • Use a meat thermometer to check the internal temperature of the pork. It should reach at least 70°C (160°F) for safe consumption. For optimal juiciness, you can take it out at about 65°C (149°F), then let it rest.
  1. Rest the Meat
  • Once done, remove the pork from the oven and let it rest, covered loosely with foil, for at least 15-20 minutes. This allows the juices to redistribute within the meat.
  1. Serve
  • Slice the pork loin roast and serve it with the roasted vegetables and your favorite sides, like mashed potatoes or apple sauce.

Tips

  • For added flavor, consider stuffing the pork loin with prunes, nuts, or other ingredients before rolling and tying.
  • Pair your roast with a good red wine or sparkling cider for a festive touch.