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So, how and what shall I do with my roast pork loin?

(16 Posts)
ThomCat Sat 23-Jun-07 21:17:54

Suzywong - you'll be a good one to answer this, but anyone will do!

Have 1 bit of loverlieee free range pork loin to cook, fresh orfa my friends farm! Delic.

Going to serve with homemade apple sauce, roast potatoes & parsnips, cauliflower cheese, creamy leeks and peas.

But what shall I do to the pork?

PS - It weighs 1.25kg so if you could tell me timings as well I'll love you even more!

A million thank yous in advance - TC x

ambercat Sat 23-Jun-07 21:21:26

I think with pork its 30mins per 500g plus 30 mins, cook in very hot oven for the first 30 mins to get crispy crackling (score the rind and sprinkle with salt just before you put it in the oven)

ambercat Sat 23-Jun-07 21:23:06

so yours will need 1 3/4 hrs

Hang on will check in Delia if you like!

highonlife Sat 23-Jun-07 21:25:36

It's probably too late for tomorrow but small Cox's apples cored and stuffed with decent sausage meat and roasted for 40 mins make a delicious and quirky difference to apple sauce. Sounds like you dinner will be delicious BTW

ThomCat Sat 23-Jun-07 21:31:42

oh my goodness, for a second I forgot that crckling existed! AND i's my favourite thing in the whole world. Ohhh the pressure to make great crackling is on again <gulp>

ambercat Sat 23-Jun-07 21:39:24

Ok, Delias top tips for crackling,

Score skin well

Dry pork thoroughly, leave uncovered in fridge

salt at the last min before cooking

20 min at high heat (gm9/240 ) then lower heat to gm5 / 190 then 35 min per 450g

I have always done it pretty much like this and had great results, in fact its making me starving just thinking about it!

Enjoy your dinner tomorrow!

ThomCat Sat 23-Jun-07 21:44:03

You ROCK, thanks SO much, xxxxx

ThomCat Sun 24-Jun-07 13:08:31

Another question for you guys - sorry, I am an ok cook jut never really cook pork and a bit unsure.....

The meat looks like a massive bit of bacon when you unroll it and the fat is really thick. It came to me sort of rolled up so is that how I cook it - rolled up so the fat is under and on top of the pork meat? Or do i sort of roll it out as flat as possible so the crackling always reains all on top - which is how I feel I should cook it?????

ThomCat Sun 24-Jun-07 15:48:20

ekk, getting close to having to cook so need to bump again, sorry

BreeVanDerCamp Sun 24-Jun-07 15:50:36

Hold on I think the Wongster is here, will check and shout if she is...

ThomCat Sun 24-Jun-07 15:51:12

Aha, that's exactly who I need, thanks, x

BreeVanDerCamp Sun 24-Jun-07 15:54:52

Right have done a link on one thread and a shout out.


LGJ

BreeVanDerCamp Sun 24-Jun-07 15:58:44

In the absence of the Wongster, I would advise rolling it up again.

BreeVanDerCamp Sun 24-Jun-07 16:03:44

I have just checked on the other PC and she has signed out of MSN.

ThomCat Sun 24-Jun-07 17:58:07

Ohhhh, so you think roll it - bugger, ummm, okayyyyyyy.

sullysmum Mon 25-Jun-07 23:03:48

Tell me where you live ThomCat,im coming to dinner!

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