Rack of Pork Loin on the Bone
Sizes Avaiable: 1kg (2lb 3oz) / 1.5kg (3lb 4oz) / 2kg (4lb 7oz) / 2.5kg (5lb 8oz)
Supplied vacuum packed, suitable for home freezing
The pork loin is succulent and tender with a delicate covering of fat adding to the succulence during cooking. This joint is supplied with skin scored for perfect crackling.
Prepare the surface of the joint for perfect crackling. Ensure the skin is dry, remove packaging and use kitchen paper to dry the residual moisture. Do not cover the meat during cooking, this creates steam, softening the skin. Some people like to sprinkle a little salt on the skin, this is personal preference and gives a more savoury flavour.
Roast on high for 20 minutes then reduce to a moderate oven approx. 180° for 20 minutes per lb (450g). For extra tasty gravy rest the meat on a bed of seasonal root vegetables. See our Amazing Gravy for White Meat recipe in the Murdoch’s Recipe Book