A V Fawcett & Sons

Fresh Meat, Locally Delivered, Quality Butchers

The National Federation of Meat and Food Traders

This weeks special

Pork Sausages

Visit the Butchers shop for more

Roast Pork Loin

Medium - 25 minutes per 450g/1/2kg (1lb) plus 25 minutes
Well done - 30 minutes per 450g/1/2kg (1lb) plus 30 minutes
Oven temperature: Gas mark 4-5, 180°C, 350°F

Lean pork loin joint (leg or shoulder joints could also be used), lean back bacon, oil, salt, potatoes, pears, sausage-meat, ground cinnamon, eating apple, rum.

1 Take a lean pork loin joint and calculate the cooking time using the timings above. For crackling dry the rind, score and rub with l5ml (l tbsp) oil and 15m1 (l tbsp) salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.
2 50-60 minutes before the end of cooking time add 900g (21b) potatoes, peeled and cut into large chunks (this quantity would serve about 6), and 4-6 small pears, whole, to the roasting tin, or in a separate tray and drizzle with 15m1 (l tbsp) oil.
3 Meanwhile make the stuffing: Mix together 450g (1lb)
sausage-meat with 1 small pear, cored and cut into small chunks,
and 2.5ml (1/2tsp) ground cinnamon. Shape into 8 bails and wrap
a rasher back bacon around each (8 rashers in total).
Bake for 30 minutes.
4 To make the sauce place 1 eating apple, cored and cut into chunks, 1 pear, cored and cut into chunks, 150m1 (1/4pt) rum and 2.5m1 (1/2 tsp) cinnamon into a saucepan, cover and simmer for 15-20 minutes. Remove the lid for the last 5 minutes of cooking time until the fruit is softened and most of the rum evaporated.

Serve the pork loin with the stuffing, roast potatoes and pears, seasonal green vegetables, and apple and pear sauce.
The stuffing can also be made into smaller mouth-size portions and served as party nibbles or a festive snack.

IOO-l75g (4-6oz) of raw meat per person for boneless joints and 225-35Og (8-l2oz) for bone-in joints.

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