- Ingredients:
2 - 2.5kg pork loin roast, rind on
Oil
Flaked sea salt
Glaze:
250g frozen raspberries
1/2 cup caster sugar
1/3 cup balsamic glaze
pinch of ground cinnamon
To serve:
Traditional roast vegetables
Gravy
- Cooking Instructions:
1. Pre-heat oven to 220°C 15 minutes prior to baking
2. Place the loin roast into a shallow roasting pan and roast at 220°C for 25 minutes. Then reduce oven temperature to 180°C for a further 30 minutes per 500g. Remove the roast and allow to rest 20 minutes prior to serving.
3. To make the glaze, place the raspberries, caster sugar, balsamic glaze and cinnamon into a medium saucepan and heat stirring over a medium heat until liquid boils. Continue to simmer until liquid has reduced by half.
4. Serve pork loin roast sliced with roasted vegetable gravy and raspberry balsamic glaze - the perfect festive meal.
Crackling tips: everybody loves crackling. If possible, remove your roast from its packaging and place on a large plate covered with paper towel. Allow roast to sit uncovered in the refrigerator overnight. This will allow to skin to dry and make better crackling. If you're not sure about scoring ask your local butcher to do it for you in the pattern you like. Make sure your roast is brought to room temperature prior to beginning preparation. Pre-heat your oven at least 15 minutes prior roasting.
If your crackling is not perfect don't panic. Pre-heat the grill to 200°C then place your roast on a tray in the centre of the oven and grill for 4 - 5 minutes watching the rind carefully so it does not burn. You may need to move it around to grill evenly. Remove, stand for 4 - 5 minutes, then serve.
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