Thursday, October 22, 2009
Roast Loin Of Pork With Some "Unexpected Friends"
I bought a piece of Otway organic pork loin a few days ago despite loin not being my favourite cut of pork meat, but who can really resist a big chunk of Otway pork with 40% off??? So look out for bargains like this next time you shop.
I have to admit, I was not as excited about cooking today given that the weather was so good. I had a wonderful half day out with my friend Al cycling along the Yarra and as I was cycling home, I thought I might have something quite different to go with the piece of pork loin waiting for me in the fridge. I made a quick pineapple salsa to replace the apple part and a simple rice salad with some leftover corn and asparagus. The perfectly cooked pork (moist and almost pink) with the crunchy crackling goes unexpectedly well with these new friends, so am glad I gave the mash and apple sauce a break til colder days :)
P.S I made some gravy with the lovely golden onions in the roasting pan too.
To get to this you.....
recipe from the tummies' kitchen
serves 4 as part of a main course
1.5kg piece of pork loin with rind on (score the rind)
2 onions, halved
2 cups of hot water
salt and pepper
Preheat oven to 475F
Rub the pork with salt, pepper and olive oil. push in as much salt as you can into the scored rind..
Place pork skin side up on halved onions as shown. Pour hot water into the roasting pan.
Place pan on the upper rack and immediately turn down oven to 400F.
After 30 minutes, place a foil over the pork if the skin starts to burn. Add more water into the tray if needed. Check for doneness after 55 minutes.
Remove pork and rest for at least 30 minutes. Meanwhile, on your stove top mash the onions with a potato masher and get all the goodness into the pan juice. Strain the gravy, season with salt and pepper and thicken with flour if you wish.
Carve the pork and serve with whatever your heart desire :). The tummies had it with some lovely pineapple salsa and a basmati rice salad of fried garlic, bbq corn, bbq asparagus and chopped coriander. Last but not least the loveliest pan juice drizzled over the pork of course :) Completely unexpected side dishes with roast pork but I think you should give this a try.