Pork – Roast Loin of Organic Pork – Arrosto di Maiale

I could eat pork ever day of the week … well, i would alternate pork – lamb -pork.  I looooove crackling and the crispier the better.  It’s actually on of those dishes that cooks itself – i roast the pork on top of the veggies – so again, less washing up and the whole meal is cooked in one pot.  The pork is ready before the veggies – cos they need to be gooey and chewy and caramelised to satisfy my liking. 

 

This is another Dargle Valley Pork product – their meat is just superbe.  No shrinkage due to being pumped with water and no boar taint – that dirty back of the throat taste many people assosiate with pork.  Seved with liberal lashing of apple sauce and you have a winner.

 

 

 

Roast Loin of Pork with Roasted Sweet Potatoes, Butternut and Beetroot

 

The Veggies

 

500g peeled and chunked butternut

2 large sweet potatoes peeled and chunked

6 par boiled beetroot

2 large onions peeled and cut into medium sized chunks

10 cloves of garlic

salt & pepper

6 sprigs of fresh rosemary

6 sprigs of fresh thyme

1 bottle of cider / Savannah Dry (it’s dry but u can cook with it … hehehe …)

 

Pre-heat your oven to 220 Degrees

 

 

In an ovenproof dish – that is not too big because you are going to create

a trivet with the veggies – ie. the pork will sit on top of the veggies and cook –

dripping it’s lovely juices all over the veggies and at the same time

creating fabulously delicious gravy.

 

 

 place the butternut, sweet potatoes, par boiled beetroot and onion in the oven dish

Add the whole garlic cloves – no need to peel them

tuck the thyme and

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rosemary inbetween all the veggies

season well – with salt and pepper

pour over the bottle of cider – or beer or chicken stock would be fine

if you don’t wish to use alcohol.

 

Your veggies are now ready –

 

 

 

The Pork Loin

It is imperative to dry out the pork skin if you want to enjoy some

crispy crunchy crackling

 

I leave the pork out all day – with a dome net covering it

I also add a few more scores / cuts to the skin to make sure

that lots of fat is cooked out and rendered down.

 

As this is a rolled loin – i couldn’t resist the need to

add a little more flavour and i

pushed some fresh thyme and rosemary with some salt and

pepper

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into the middle of the roast.  That’s it.

 

Salt the skin liberally – place it on top of the veggies

and bung it in the oven at 220d

uncovered.

 

Cook the pork and veggies for 40 minutes at 220 and then

turn it down to 180 for about 15 minutes

 

If the skin is not crispy enough – just flash it under the

griller for a while – i can’t give u a time for this

for every oven has it’s own personality and you just

DON’T WANT TO BURN THE SKIN.

 

Remove the meat and losely wrap in some tin foil.

 

Continue to cook the veggies until they are caramelised

and the gravy has achieved the desired consistency.

 

I must tell u that the beetroot does bleed it’s beautiful

pinkiness into the veggies – and your gravy also

has the most beautiful colour.

 

I seved the roast with apple sauce.

 

Buon appetito

 

 

 

 

 

 

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!

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