Pork – Roast Loin of Organic Pork – Arrosto di Maiale
February 15, 2010 in Uncategorized
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 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 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
Zabwan said on February 15, 2010
Oh, Jan, that looks so wonderful, and I am really hungry now!! Never tried roasting beetroot or sweetpotatoes, so will definitely try this recipe/method *saved* thanks!!
sharonsmit said on February 15, 2010
We also eat pork at least once a week! Mostly chops though! This does look scrumptiously sweet and tasty!! Have a fab Monday!! xxx
Kitchengirl said on February 15, 2010
Wowie Jan, how bloomin’ delicious is that
TheCreativePot said on February 15, 2010
Sjoe! That looks super.
janicetripepi said on February 15, 2010
Thanks M! Have a fabuliscious day xxx jan
janicetripepi said on February 15, 2010
Thanks Caro give it a go xx jan
janicetripepi said on February 15, 2010
Thanks Shaz – love pork chops crumbed xxx jan
janicetripepi said on February 15, 2010
Thanks Z – you must par boil the beetroot first because they do take quite some time in the oven – just to speed up the roasting time. xxx jan
chantellebeyers said on February 15, 2010
OH WOW! Please can I move in with you??? Not only do we share a love for meat, we share a birthday too (if I remember correctly!) Small request though, can we squeeze in a steak every so often
janicetripepi said on February 15, 2010
Kewl – looooove my steak too … tomorrow i shall post my stuffed fillet .. rare fillet stuffed with parma ham and mushrooms …buonissimo xxxx jan
pinkpolkadot said on February 15, 2010
Wow, I will be making this on Sunday!! It sounds and looks delicious!!
Hopestar said on February 15, 2010
oooh, I feel like jumping into the screen and gobbling that all up. Beautiful! *hugs* x x x
canda1 said on February 15, 2010
That looks perfect!!! HAve a great week! xx
debsie said on February 15, 2010
I would kill for a meal like this right now, it looks really good!
janicetripepi said on February 15, 2010
Thanks a mil Debs – must say it was great. xxx have an awesome evening xxx jan
janicetripepi said on February 15, 2010
Lol – Iky , thanks angel xxx jan
janicetripepi said on February 15, 2010
Thanks T&T – it can ONLY be a lot better than last week … IT IS GONNA BE A FANTASTIC WEEK xxx jan
kattiemajinks said on February 16, 2010
This looks sooo good Jan! I’m always struggling with the crackling – must try this!
frootcake said on February 17, 2010
you food is just beautiful to look at Jan and I know it must be mouthwatering to eat!
xxx
I watched old Anthony Worrell Thompson “do” his pork too and he (we also do now) leaves it, uncovered in the fridge overnight and this also allows the skin to dry out, resulting in a magnificent crispy skin. We often do a belly pork the way you do on a bed of veg, and it comes out wonderfully