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Greg's roast pork
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This recipe bases on my experience on 4 June 2016. I don't eat much pork, and this may be the first time I have roasted a normal (non-processed) joint of pork. In particular the times and temperatures are a little confusing.

On this occasion I had a 2.7 kg loin (I think) with the skin on. Based on my experience, I've changed the parameters a little.

  1. Clean the joint, score the skin if not already done. Rub with garlic and dried tarragon.
  2. Heat the oven to 220°, recirculating.
  3. Just before putting the joint into the oven, rub the skin with coarse salt and olive oil.
  4. Place on a wire stand over a drip tray so the hot air can heat from below as well.
  5. Cook for 20 minutes, then baste with beer and lower the temperature to 170°,
  6. Continue cooking until the inside temperature is 75°, about 45 minutes per kg. Baste with beer and juices from time to time.
  7. Leave uncovered to repose for at least 20 minutes before serving. The temperature will rise a few degrees more.


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