• Loin of Pork
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Loin of Pork

Loin of Pork

£8.45
£8.45
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Explore the Flavourful Delights of Loin of Pork

Indulge in the succulent taste of loin of pork, a premium cut of meat that brings unparalleled flavour and tenderness to your table. This versatile cut is perfect for various cooking methods, making it an ideal choice for both novice cooks and seasoned chefs looking to create exceptional dishes. From hearty family meals to elegant dinner parties, the loin of pork is sure to impress your guests and satisfy your palate.

nutritional Information

Serving Size100 g
per serve% RI*
Energy1038 kj12%
248 kcal
Fat14.65g21%
Saturated Fat5.37g27%
Monounsaturated Fat6.51g
Polyunsaturated Fat1.21g
Carbohydrates0g0%
Sugar0g0%
Fibre0g
Protein27.09g54%
Salt0.15g2%
Cholesterol82mg
Potassium408mg20%

ingredients

Cooking Inspiration

Ingredients
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine.
Method

Preheat oven to 350 degrees F (175 degrees C).

Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste.

Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork with the remaining garlic mixture and olive oil. Set into an oven-safe pan.

Place the loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the centre, 90 minutes to 2 hours. An instant-read thermometer inserted into the centre should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.

Place the pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.

Slice pork loin and serve with pan juices.

You'll want to let your pork loin rest at least three minutes before serving. But, if you can wait longer, resting for about 10 to 15 minutes will result in an even juicier roast. As your pork loin rests, it will continue to cook more so use a thermometer to check the internal temperature for the level of doneness you want.

Medium-Rare: 145-150 degrees F (63-66 degrees C)
Medium: 150-155 degrees F (66-69 degrees C)
Medium-Well: 155-160 degrees F (69-72 degrees C)
Well: 160 degrees F (72 degrees C)

Allergen Information

Dietary Preferences

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