EASY RECIPES FOR PORK LOIN RECIPES
PORK LOIN RECIPES - BBC GOOD FOOD
Try soft tenderloin, or a rolled joint with crackling.
Provided by Good Food team
Number Of Ingredients 1
ROAST PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Spanish flavours are awesome with the slow-roast pork loin – try stuffing it into some warm pittas
Total Time 1 hours 50 minutes
Yield 8
Number Of Ingredients 18
Steps:
- Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
- Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.
- When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream.
Nutrition Facts : Calories 906 calories, FatContent 51.5 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 53.8 g protein, CarbohydrateContent 46.8 g carbohydrate, SugarContent 10.5 g sugar, SodiumContent 1.17 g salt, FiberContent 15.6 g fibre
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This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
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- Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
- Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
- Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
- Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
- Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
- Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
- Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
- Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
- Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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