How To Cook Pork Loin

Looking for a delicious, easy-to-follow pork loin recipe? Look no further! This tutorial will show you how to cook pork loin, so it’s juicy and flavorful.

Sunday is an ideal time to serve Roast Loin of Pork and this recipe will easily serve six hungry people and also without breaking the bank to do so. Pork is also low in calories so is excellent for those on a diet.

Ingredients you’ll need for this recipe are:

800 grams pork loin joint
200 grams of sausage meat
1 cooking apple, peeled cored and grated
2 table spoons of chopped rosemary
3 table spoons of flat leaped parsley
15 grams of butter
1 eating apple, cut into wedges
1 table spoon of plain flour
a few sage leaves
350 ml of pork or chicken stock

The first thing that needs to be done is to preheat an oven to around 220 degrees C or Gas Mark 7. Then take a sharp knife and score the skin of the pork loin making parallel incisions quite deeply. Into these cuts massage in a little salt, this will make a crunchy fine crackling topping to the meat.

Next take the joint and place it skin side down on a cooking rack above a roasting tin. In the roasting tin pour in some water to catch the juices from the joint as it cooks. It’s good to catch the juices as these will add considerable flavor to the gravy.

Now slam the joint into the oven for around 20 minutes at full temperature before lowering the heat to 190 degrees C or Gas Mark 5 for another hour or thereabouts. It is fairly easy to know when the meat is cooked by sticking a knife or skewer in and pulling it back out, check to see if the juices that emerge are clear, if they are then the meat is cooked.

The sausage meat is next on the agenda and will be used to make small delicious stuffing balls. Mix the sausage meat with the grated apple, rosemary and parsley. Roll into balls and cook in the tin with the pork for the last thirty minutes of the cooking time. For another side dish, try some fried apple wedges. Simply take the butter and melt over the eating apple cut into wedges and fry each one for around five minutes.

The gravy is easy too. Drain all but a small amount of the fat from the roasting tin and add the flour and stock, stirring to make a smooth rich and tasty gravy.

To serve the Roast loin of Pork, place the rested meat on a carver and carve thick slices of the meat and serve with the stuffing balls, apple wedges, gravy and a wide assortment of cooked vegetables.