Roast Loin of Pork


Roast Loin of Pork

Portion Size 6- 10

Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved.



1.8 kg Pork Loin
50 ml Oil
1 lt Pork or beef Stock
500 ml Jus Lie


1. Score the rind and tie the joints tightly.
2. Brush the joints with a little oil, add Salt and a sprinkle of pepper and cook in an oven at 220°C for 20 minutes then reduce the heat to 180°C and continue to cook for a further one and a quarter hours.
3. Remove the joint from the oven, transfer it to a clean dish and stand it in a warm place for 10 minutes to rest before carving.
4. Strain off the fat in the roasting dish and leave behind the residue. Place the dish on the stove top and add the Beef stock.
5. Bring to the boil, strain and skim. Add the jus lie (gravy) and adjust the consistency(if you don’t have gravy add a little cornflour).
6. Carve the loin into slices for serving and serve the gravy separately.


1. If the skin is required to be served as crackling do not baste the joints during the cooking process.
2. Appropriate garnishes are: Watercress accompanied by apple sauce and sage and onion stuffing.

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