I invited my parents for Sunday lunch today and faced the daunting task of cooking the biggest piece of pork loin I had ever seen, which was given to me by my dad. To be honest I had not cooked a joint of this size before, well apart from the 16lb turkey on Christmas Day so I was a bit worried about how long I should cook it for.
To try and prevent the joint from becoming dry, I decided to drizzle olive oil over the meat and then trickled honey over the top of it. Before I put it in the oven I chopped up two eating apples and place them on top of the pork.
I put the meat into the oven on 180 degrees for two-and-a-half hours and it was just perfect. It was very tender and had a subtle flavour of honey which was yummy. I also served the meat with the apples which were very soft and accompanied the meat perfectly.
The pork was served with roast potatoes, roast parsnips, steamed brussel sprouts, carrots and savoy cabbage. There is quite a large piece of pork left so I plan to use this for sandwiches tomorrow with stuffing. Yum yum.
To try and prevent the joint from becoming dry, I decided to drizzle olive oil over the meat and then trickled honey over the top of it. Before I put it in the oven I chopped up two eating apples and place them on top of the pork.
I put the meat into the oven on 180 degrees for two-and-a-half hours and it was just perfect. It was very tender and had a subtle flavour of honey which was yummy. I also served the meat with the apples which were very soft and accompanied the meat perfectly.
The pork was served with roast potatoes, roast parsnips, steamed brussel sprouts, carrots and savoy cabbage. There is quite a large piece of pork left so I plan to use this for sandwiches tomorrow with stuffing. Yum yum.
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