Rolled Pork Loin
by Mick NunnThese short cut pork loins from Western Plains Pork are a fantastic option for roasting. And this recipe by Mick Nunn, is a cracker! Yes, some time is required. But the wait is worth it for the succulent, delicious result you see here. Have a go, and tell us what you reckon!
Category
Roast
Servings
6
Prep Time
15 minutes
Cook Time
1 hour
These short cut pork loins from Western Plains Pork are fantastic for roasting. There is a piece of the belly section still attached so you get the beautiful contrast of juicy, lean roast pork from the loin and the slightly darker, fattier belly section.
In this recipe we've done some preparation for you, the loin has been tied and we've scored the skin but we've also brined them in a salt solution to penetrate seasoning into the muscle. This will also add to how juicy the loin is once roasted.
Author:Mick Nunn
Ingredients
1 x2kg western Plains Pork loin, brined and tied
1 large onion
1/2 bunch sage (stalks & leaves)
6 cloves garlic
Sea salt flakes
Pepper
Olive oil
Directions
Peel and cut the onion into thick 1cm discs and lay on the bottom of your roasting dish with the garlic cloves and sprigs of sage. Season.
Remove the loin from the vac bag and pat dry with paper towel until its really dry then sit on the onions.
Sprinkle with sea salt flakes all over the skin and place in the fridge uncovered for a minimum of 4 hours, preferably overnight. The skin should feel dry to touch and the salt will have absorbed.
Pre heat the oven to 22 degrees Celsius
Drizzle the skin with a little olive oil to help the crackling go crispy.
Place in the oven for about 40 minutes. The skin will blister and start to go crisp but keep rotating the loin to make sure your oven doesn't have hot spots and burn the crackling. This will also encourage colour all around the loin.
Reduce the heat to 180 degrees once you have bubbles all over the skin and it should feel crisp. Cook for a further 40 minutes.
Remove from the oven and allow to rest for 20 minutes.
You've now got a pretty versatile piece of meat sitting in front of you that can be transformed into lots of great dishes. You can carve generous 1cm discs and serve with the roasted onions and sage. Or slice thinly and fill a roll with pork & apple sauce. Or even once its cold you can slice it thinly, arrange on a plate and garnish it with capers, parsley, shallots, pickled quince, cider vinegar and olive oil for a great salad or side dish.
Recipe Note
Recipe requires 300mm roasting dish or tray that just fits the loin