Slow Cooked Roast Pork Loin Recipe

Aah, another beautiful Sunday roast dinner. Sundays are my favorite "cooking day" simply because we are often at home on Sunday night to actually have dinner at home, and I also mostly have the whole afternoon to cook if I needed that time. That's why a good, slow cooked roast is often on the menu.

I already have two recipes I consider as my Sunday Roast favorites:
  1. Garlic and Rosemary Slow Cooked Roast Lamb
  2. Roasted Chicken Legs with Herb and Breadcrumb Stuffing
So I already have lamb and chicken, let's add some PORK to my collection!


I call this a Slow Cooked Roast Pork Loin served with Roast Potatoes, Pumpkin and Onion with Green Peas. Oh wait, there is also a GRAVY that needs to be poured onto this dish... but I will save that image for last!


Ingredients:
You will need to go to the butcher's and ask for Rolled Pork Loin... or I suppose you can get these from Coles or any other supermarkets. To prep the meat, you season it generously with salt and pepper. You may also stick some thyme sprigs into the pork loin for added flavor. And don't forget the olive oil

Method:
Basically, place the seasoned pork onto a baking tray and cover with foil. Place into preheated oven at 100C and slowly cook for at least 3 hours. I would go 4 hours if you had the time.

After 3-4 hours, remove the foil and increase heat to 180C and cook for a further 40 minutes (or more if you are not satisfied with the crackling). You should be able to remove the pork from the oven once you're happy with the crispness of your crackling!! Mmmmm... crackling :)


To serve, it is of course up to you how thick / thin you wish to slice it. I went for the thickness of the rope around the rolled pork because it was easy to then also separate the crispy crackling.


Also to serve, steam some green peas in a steamer for approx. 3 minutes - and roast some chopped onions, potatoes, sweet potatoes, and pumpkin seasoned with olive oil, salt and pepper for approx. 25-30 minutes in 180C heated oven.


And finally, the important element of the gravy. When you remove the foil from the pork after slow roasting for 3-4 hours... you know, just before you crank up the oven heat to 180C? Scoop out some of the juices from the roasting pan which would've "semi-drowned" your pork while it was slow roasting. You should be able to scoop out approx. 250ml of these juices ... well, at least I did anyway!

Then place these juices into a small cooking pot on a low heat stovetop. Add 1 - 2 tbsp of sifted plain flour (depending on your preferred gravy thickness), a tsp of minced garlic, and add water if needed as these juices could get pretty salty due to the generous seasoning of the pork.

Pour the gravy directly onto the meat and potatoes and veggies as you please :)

1 comments:

guipipia said...

You're killing me! My roomate doesn't eat pork...

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