Roast Pork
I always fancied making roast of my own for sandwiches. This is my first take at it. It came out pretty well. So well in fact, I brought it to a friend Christmas party and they gave good reviews of it!
Recipe:
A cut of Loin
Seasoning:
Salt
Coarsely Ground Black Pepper
Thyme
Recommended Equipment:
Oven, or Pan
Mix the seasoning in a bowl. Rub it all over the Loin block. Let it sit in the fridge for around 1 hour for the seasoning to suck out moisture and permeate into the meat. The loin can sit in the fridge overnight before it is cooked the next day. This gives it even more flavour!
Typically, roast would be cooked in an over for around 30 - 45 minutes at 200 Degrees Celsius. I have a short cut over here to cook this baby with a pan.
Tip Alert! [Heat the pan with some olive oil. Then sear the loin on all sides to seal in the flavour. Remove loin from pan. Slice the loin into slices around 5mm thick. The slices would not be cooked on the inside, but the sides would be cooked. Slice by slice, cook for around 1 minute on each side.]
Total Time:
30 - 45 minutes depending on thickness of loin block
Alternative Timescale:
10 minutes initial pan frying
10 minutes for slicing
20 - 30 minutes for further cooking
Tip Alert! [Heat the pan with some olive oil. Then sear the loin on all sides to seal in the flavour. Remove loin from pan. Slice the loin into slices around 5mm thick. The slices would not be cooked on the inside, but the sides would be cooked. Slice by slice, cook for around 1 minute on each side.]
Total Time:
30 - 45 minutes depending on thickness of loin block
Alternative Timescale:
10 minutes initial pan frying
10 minutes for slicing
20 - 30 minutes for further cooking
This picture shows the loin after 30 minutes cooking in the oven.
Written by Poh Poh and Steve
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