Roast Loin of Pork

Added April 23, 2019 in ,

Smokin' Butchers roast pork

The Smokin’ Butchers Roast Loin of Pork

The loin of Pork is a family favourite and a 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, whichever is preferred.
  • Prepare vegetables and cook alongside 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, while whisking until it comes up to the 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.



For more Smokin’ Butcher recipes click here.

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