The Smokin’ Butchers Roast Loin of Pork
The smoked loin of Pork is a family favorite and very delicious cut. With just a few ingredients, Vegetables and Potatoes you can create a very Irish meal. The gravy is optional, however it adds that wholesome flavour.
- The Smokin’ Butcher’s loin of pork.
- 1 small onion
- 250ml dry cider
- vegetable stock
- Achill Island sea salt
- Fresh garden potatoes
- Mixed vegetables
- Pre-heat the oven to 240C/Fan 220C/Gas 9.
- Place the Smokin Butcher’s Loin of pork in a tin with the skin-side up. Add the onion, halved and wedge the two sides in underneath the Loin.
- Add 1 tablespoon of salt, spread it evenly.
- Place the pork in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5. Try allow 35 minutes to the pound of the Loin of Pork, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours.
- Roast or Boil Potatoes, which ever is preferred.
- Prepare vegetables and cook along side the Potatoes.
- When the pork is cooked remove it from the oven. Allow the Pork 20 minutes before you carve and serve.
- While that is happening, spoon off the fat in the pot, leaving only the juices. Leave the onion in, then place the roasting tin/pot over direct heat, turned to low.
- Now turn the heat up to medium and gradually add the cider and the stock, whie whisking until it comes up to simmering point and you have a smooth gravy. Taste and season with salt and pepper, and remove the onion.
- Add the gravy into a jug, serve the Loin of Pork, vegetables and Potatoes.
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