A Porky Christmas: Murray Valley Pork Rolled Loin
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With Christmas only a month and a bit away, we thought we would share one of our Christmas dinner plans with you.
We have a tradition in our household of celebrating Christmas with decadent comfort food, all washed down with plenty of wine.
This year, we have a “crackling” pork recipe that is sure to impress.
Roasted Pork Loin with perfect crackling
Serves 6
Ingredients
3.06 kg Murray Valley Pork Rolled Loin, rind on
1 tablespoon olive oil
2 teaspoons sea salt
boiling water
Method
- Pour boiling hot water all over the pork.
- Dry the pork with paper towels.
- Rub and massage liberal amounts of olive oil into the skin.
- Sprinkle salt all over the surface of the skin.
- Place the pork on a roasting trivet.
- Roast the pork at a temperature of 220 degrees celcius for the first hour.
- After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
- Transfer the meat to a warm plate.
- Remove the strings from the pork.
- Serve!
The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.
Get your hands on some Murray Valley Pork -> Find your nearest stockist here!
Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here or Murray Valley Pork's Cranberry & Almond Loin Roast here.
Gastrology bloggers tried the Rolled Pork Loin courtesy of MVP.
