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.

Ingredients

• The Smokin’ Butcher’s loin of pork.
• 1 small onion
• 250ml dry cider
• vegetable stock
• Achill Island sea salt
• Fresh garden potatoes
• Mixed vegetables

Directions

• 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.

Enjoy

For more Smokin’ Butcher recipes click here.