Roast Pork Cooking Guide

ROASTING doesn’t need to be complicated.

 

Weigh the raw joint and calculate the cooking time to ensure the meat is cooked to your liking.

 

Medium

30mins per 450-500g (1lb) + 30mins

Roast to internal temp of approx 75-80°C

 

Well Done

35mins per 450-500g (1lb) +35mins

Roast to internal temp of approx 80-85°C

 

Temperature

Pre-heat oven to Gas mark 4-5, 180°C, 350°F

 

Timings given are approximate and slight adjustments may be required to achieve the degree of cooking preferred.

 

Roasting essentials:

• Position the oven shelves so the meat is in the centre of the oven.
  
  
• Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
  
  
• Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
  
  
• The degree of cooking can be tested easily using a meat thermometer towards the end of the cooking time: insert into the centre of the joint or at the thickest point, when it reaches the required temperature (in the table above) the meat will be done to your liking.

 

The Art of Carving a Pork Loin

Use a sharp knife to carve, cutting away from you. It’s easier to remove the crackling first before beginning to carve. 

To serve as chops, divide the joint into chops by cutting between the rib bones.  Alternatively loosen the meat from the bones, then cut off in slices.  Cut with a gentle sawing movement so that the knife passes cleanly through the meat.

 

Spice up your apple sauce

Add 2.5cm(1”) root ginger, peeled and grated and a couple of tablespoons of fresh sage, chopped

 

Or

 

Serve a simple pear and plum chutney:

 

Place 1 pear, peeled, cored and diced, 3 plums, stoned and diced, 45ml(3tbsp) water, 30ml(2tbsp) muscovado sugar and 15ml(1tbsp) lemon juice in a pan. Bring to the boil and simmer for approx 15 minutes.

 

Serve along side sliced roast pork with roasted potatoes, onions and pears and extra boiled or steamed vegetables.

 

 

 

Listen to our very own Home Economist for some top tips on cooking with Pork