3 Comments to 'Roast Loin of Pork'
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Roast Loin of Pork
Posted By Kerri
Roast pork is my favourite but we don’t eat it that often (1 April 2007 according to the archives) so I was really looking forward to lunch today and I wasn’t disappointed. The meat was tender and tasty and produced fantastic, crackly crackling – we achieved this by leaving the meat uncovered in the fridge overnight and then just before cooking, covering it in boiling water. Dry the meat thoroughly and rub lots of salt into the scored skin. Cook as high as your oven will go for the first 20 minutes and then turn down to 180.
We served it with stuffing, roast potatoes, sauteed leeks, peas and cauliflower cheese. Delicious.
Jun 29th, 2008
I must say that the crackling was the most crackly crackling that I ever remember having 🙂
To let you into a secret… I have NEVER cooked roast pork. Funnily enough, I just cut out a recipe for slow roast pork shoulder and vowed to make it soon. Yours looks just perfect – especially since you served it with cauliflower cheese. My favourite!
Thanks Lizzie, I’ll look out for your shoulder of pork recipe….we did one a while ago and it was tasty but a little dry.