Thursday, 4 March 2010

Roast Pork Loin



Here is a roast with an interesting basting - soy sauce, white wine and balsamic vinegar………
The original recipe comes from the cook book "Weekends with Friends", but right from the first trial I added my own bits and pieces, and changed a few things.
The cook book itself has a number of great recipes which I am going to try and probably eventually adjust with my own additions or alterations here and there….
I have made this pork roast at least three times now and would you believe seem to take photos of the preparation and then I am so eager to serve it up forget to take photos of the finished product! Imagine!

Well here goes, this is my version of the recipe:

Ingredients:
Loin of Pork - with or without the bone; and with the rind on or off (I have used both; this recipe works well either way; a rolled pork loin with rind on or off; OR pork loin on the bone with rind)

Olive Oil
Dry white wine
Balsamic vinegar
Soy sauce
Sea salt and freshly ground black pepper
Onion
Garlic
1 large Carrot & Parsnip
Fresh sprigs of Thyme or Rosemary

Method:
In a large frying pan, heat 1 tablespoon of olive oil and brown the pork loin on all sides.
In the centre of a baking dish place 10-12 cloves of garlic (with skin on); peel one (1) large brown onion and slice in quarters, place in corners of baking tray; peel carrot and parsnip and cut into thick chunks, also place in the baking dish round the edges.  Add the sprigs of thyme or rosemary.
As soon as the meat is browned on all sides remove from fry pan and place on top of garlic cloves.
In a jug measure out 250-300ml wine; 50-75ml balsamic vinegar and 50-75ml soy sauce.
Use the lesser amount if you want to make the basting sauce a bit milder. (I have tried both - the stronger version is quite potent - make up the rest of the liquid with water).
Pre-heat the oven to 220 degrees Celsius.
Season the pork and vegetables with sea salt and black pepper.

Roast for 30 minutes, then remove from oven; baste the pork; remove the carrot and parsnip (this will prevent them from absorbing all those strong vinegar and soy sauce flavours); place the carrot and parsnip in a separate baking dish; cover with alfoil and leave out of oven for next 30 minutes.  Cover the pork baking dish with strong (thick) aluminium foil or if you have a baking dish with lid use it.  REDUCE the heat to 190 degrees Celsius, and roast for remaining time eg. 30 minutes for each 500grams of pork.  Return to the oven the separate baking dish of vegetables for the last 1hr of roasting. For the last 30 minutes of roasting remove the alfoil to allow the pork to brown even more, baste again with the juices.
I like my pork well done so I tend to roast it under cover for another 30-45 minutes longer than the recommended 30 minutes per 500grams.

Allow the pork roast to sit for at least 10 minutes before cutting into nice thick slices and serve with your favourite vegetables plus the carrot and parsnip, and pour the dark juices over the meat.
Bon appetit! Smacznego!