slow roast loin of pork

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Pan-tastic

slow roast loin of pork

I have a large piece (about 2.5kg from memory) piece of pork loin in the freezer which I plan to cook for friends on Saturday night. Another friend swears by the slowroasting method - cook on high for 20-30 minutes and then turn down very low for 4-5 hours. I have to say, hers always comes out meltingly tender and not dry at all. Has anyone else done this? Any tips or theories?

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Darkginger

Slow roasting

I've not tried this method with pork yet, but it's now my favourite way to cook roast beef. It results in a more evenly cooked joint that loses less liquid. I end up with the whole joint being pink right to the edges, instead of mostly grey with a central pink splodge. With pork, I'd be thinking of giving it a final 20-30 mins at full heat, in order to crisp up the crackling. If you try it, let us know how it turns out!

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tedrick

Slow roast pork

I have been roasting loin for some years by this method.
Firstly,the usual rubbing of salt into the skin (the pork not yours)and then into a hot oven, about 230C or so. After about 20-30 minutes turn the oven down to 150C take the roasting tin containing the meat and place under a hot grill to blister the crackling even more, this usually takes about 5 minutes, place back in the oven and roast at the lower temperature for 1 hour per 500grams.
This is usually very well received so I assume that I am not the only person to think it is good!

Ted

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Linzechris

slow roast loin of pork

Yes, I've always done it that way too. Works out well for me. Good luck.

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sam from worthing

slow roast loin of pork

i do a very similar method as this is my favourite cut of pork, using good food magazine way.

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Pan-tastic

slow roast loin of pork

thank you all, that is very confidence inspiring. Will let you know how i get on. Note to self: don't forget to take pork out of freezer tonight!

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Gerry

big pork loin

"Note to self: don't forget to take pork out of freezer tonight!"
I'd have taken it out already and given in two days in fridge to defrost. Plus time for drying skin before salting.

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Pan-tastic

Defrosting

Gerry I know you are right but I have no fridge space at the moment - our house is like a B&B we have so many Olympic visitors so the fridge is full. It will have to defrost over night in the sink and then i will put it in the fridge first thing (it will be emptier after this evening) uncovered as you say to help dry it out.

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Gerry

Pan-tastic's pork

I see. Do tell us how it goes. We have a hall (cob-walled) which we use as an extra fridge when the weather's cold.

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sandra

Slow roast

Another convert here !
Love this method as it never fails and means I can join everyone in the pub rather than being stuck in the kitchen.

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Pan-tastic

oh dear

Well it was a bit dry to be honest! Not dreadful, quite edible but not the melting meat I had hoped for. Good crackling though and I made a last minute rhubarb and ginger syllabub that was jolly nice indeed so at least something went right!

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Darkginger

Slow roast pork

Can you tell us what heats and times you used? I usually do beef at 250 degrees for 20 mins, and then turn the oven down to its lowest, which is around 90 degrees, for the rest of the time. Obviously, beef isn't pork, but the dryness could come from doing the slow roasting at a higher temperature than necessary, or maybe for too long. Glad the crackling was good!

 
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