Roast Pork Loin

A bargain pork loin joint with crackling just before New Year's day meant that there was plenty of pork around in the early days of 2017.

I don't eat the crackling (essentially the fatty rind), because its chemistry doesn't agree with my metabolism, but I cooked the joint for just over two hours with the crackling still on it. Cooked in a large casserole dish at between 200 and 220 deg C (30 minutes per 500g, plus another 30 minutes).

The joint was allowed to rest overnight before carving with an electric knife (though an hour or two should be enough).

A gravy was made with some of the pork fat and juices from the joint, with ten to a dozen spring onions, one large carrot, half a bramley apple, chopped, pork stock, vegetable stock, parsley, oregano, rosemary, thyme, two pinches of paprika, and a pinch of smoked paprika. Plus a couple of dashes of Nam Pla fish sauce and a squirt of tomato puree. The gravy was simmered for an hour and then mashed. Cooked for another twenty minutes to half an hour, and then blended with an electric hand blender.

The other ingredients of the dish were white potatoes, carrots, and brussels sprouts, cooked for twenty, twenty, and nine minutes respectively. The slices of pork were reheated in a saute pan and simmered in the gravy for ten to fifteen minutes, until tender. Serve with freshly ground black pepper.