Rolled Loin of Pork with a Mustard Sauce
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Roasted Loin of Pork to produce excellent crackling served with a cream mustard sauce, carrots, oven baked potatoes and spinach.
This was a Tamworth pig which because of its layer of fat produced a lot of good crackling as well as some very tasty pork. The trick is when it's cooked to separate the crackling from the joint, remove the layers of fat and then slice the joint as normal.
rolled loin of pork and bones preferably rare breed - this was from a Tamworth from Northfield Farm (outlet in Borough Market) Picture
- Take the loin of pork out of the fridge if applicable, dry all over with kitchen paper and leave to get to room temperature.
- Salt and pepper the under part of the joint, smear the rind lightly with a little olive oil, and season with salt and pepper. Place the joint on a grid on top of the roasting pan and cook in a pre-heated oven at 450°F/220°C/Reg8 for about 45 minutes.
- Take the loin off the grid, put some slices of garlic in the roasting pan along with the bones and put the loin on top. Cook for around an hour at 375°F/190°C/Reg5 Picture . Take the loin and bones out and keep warm to one side.
- Spoon off the excess fat from the roasting pan. Stir in the tablespoonful of mustard followed by the cream. Raise to simmering point and season to taste with salt and pepper.
- Use a knife to separate the crackling from the joint and set to one side. Slice off the excess fat from the meat and then slice cut the pork into thick slices. Prepare the Spinach Recipe .
- Lay the slices of pork on to the serving plates along with the potatoes, carrots and spinach. Spoon over the mustard cream sauce. Use some scissors to cut the crackling into servable pieces, lay on the pork and then serve Zoom .
Serve with:
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