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Saturday, November 26, 2016

Roast Pork Rolled Loin

Roast Pork Rolled Loin

Ingredients 

  • 1kg boned and rolled loin of pork, well scored
  • 2 tbsp canola oil
  • 2 tbsp sea salt
  • 1x roast thermometer
  • Sprig of rosemary or sage leaves
  • 2 apples, cored and sliced into 8 each or 1 cup apple sauce
  • 1 loaf thickly sliced potato bread

Method

Step 1

  • Prepare the BBQ by putting the hotplate in the middle, firing up the outside burners, leaving the ones in the middle off.
  • Score the 100% NZ __pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
  • Brush with oil and salt.
  • Insert thermometer in thickest part of roast.

Step 2

  • Once the BBQ reaches 160 -170°C, place the __pork roast on top of the rosemary or sage leaves, skin layer up, in middle of the BBQ and close lid.
  • Wait until the meat thermometer reads 71°C for 'medium done' and 76°C for 'well done' pork. As a general guide pork takes an hour per kilogram to roast at 160°C.
  • Half an hour before roast is ready, place apple slices around the pork.

Step 3

  • Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
  • Serve with bbq'ed apples or apple sauce between two slices of bread.

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