Beef, Pork & Lamb

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Balsamic Roasted Pork Loin Recipe | The BEST Pork Loin Roast Ever

Pot Roast Pork | Jamie Oliver | Jamie Oliver, pork meat, pot roast | Because who wants to wait until Sunday to have a roast??? 😏 jamieol.com/EpicRoastPork | By Jamie Oliver | There's nothing better than cooking something delicious for friends or family and you don't have to wait to the end of the weekend to do a beautiful roast. Introducing Pot Roast Pork wrapped in cured meat with sage and garlic and a side dish of celeriac, spinach, and some compotic apple and rhubarb. Oh yes, let's do this. So this is a beautiful piece of pork loin. It's about a kilo. We've removed belly and fat to make it convenient. So it's going to cook really evenly but we have lost flavor. So we've gotta add it back so we'll do that by creating an amazing marinade and wrapping it in the cured meat first up I'm going to use a fantastic herb sage the smell is amazing and then I'm going to add a little bit of salt and pepper take your pestle and Smash it up. Then go in with two cloves of garlic once the garlic has been smashed then finish off the marinade process with two tablespoons of oil and about a tablespoon or two of red wine vinegar that my friends is unbelievable flavor potential pour it over the pork and then we can have a nice little rubber let's have a look at the cured meat for wrapping so take a piece of grease proof paper we'll rub that with a little olive oil and then here I'm using a cured meat called copper the Palmer but of course you can use palma ham use whatever you can get hands on and I'm just going to lay out this incredible cue of meat turn this take that amazing cut of pork we're using simply rolling in gravity to wrap that okay now at this stage we want to secure it so I'm going to take some string do a double knot and pull it fairly tight right we want to secure that to the pork and there you go something truly beautiful and ready for cooking so pan goes on just a little bit of a oil a little knob of butter and as it starts to bubble and fry we'll go in with this incredible piece of pork listen to that come on that's what it's all about now we will just move this pork around and we'll achieve a little bit of light golden color while the pork browns slice up a stick of celery cut the red onion into wedges and add to the pan with a couple of sprigs of rosemary it's just lovely savory flavors this is going to be beautiful so you know as it starts to fry and get gold crisp then we add a little kianti just a little we don't want to boil and that's going to create the most amazing sort of humid delicious environment where the fat and the kianti is just kind of creating this shiny cream that just bastes the meat that's pot roasted so it's going in the oven for about 40 minutes every 10 minutes, I'll turn it and baste it and this will give you golden delicious moist pork what I'll do now is bang this in an oven at 180 degrees Celsius or 350 Fahrenheit it's going to be truly amazing so as that beautiful pork cooks what could go with it I'm thinking celeriac you can steam it grill it you can mash it you can pretty much treat it like a parsnip or potato but also most of the flavor is in the skin so I've had a proper little scrub up generously sort of cut off those lobes of skin there you go so all I do here is a little seasoning and a little oil celeriac cracklings in the bottom of the oven into a new pan add a tablespoon of olive oil a few sprigs of thyme and go in with the chopped celeriac and about half an hour cooking and that will be beautiful as that's happening I want to do a compost apples very very traditional quite British but then I'm kind of rifting off into the wonderful world of rhubarb sour it's got that kind of weird sort of tropical slap chunk up the rhubarb and add to the roasting tray then peel and chop a red and green apple add a pinch of salt and pepper a tablespoon of brown sugar a splash of red wine vinegar and throw in a knob of butter to give it a nice mix up this goes in the oven let's have a look at our pork and give it just another drizzle of the kianti look at that just move it over and just add that juice and it's going to be amazing put the pork back in the oven and let it cook away remembering to turn and baste it every 10 minutes Look at that gorgeous, simple, simple sauce. Now, going to let the meat rest in its juices, right? About 10 minutes. That will give you a tastier, more tender cut of meat and then here, we have got the celeriac. I want to bring some greens into the story. So, baby spinach, two bags, get it in there. Use the residual steam. Couple of minutes and then it's plate up time. So exciting. The smell is phenomenal. Look at this. Come on. Color, flavor smells that's what it's about if I just push it look at the moisture coming out of it dry pork no longer no way Jose different vibe but it's going to put a massive smile on your face the idea of sauce gravy right we're not going to have pint to the stuff sorry but what I'll give you in return is flavor like you've never had before and we've got a roasted rhubarb and apple compock crispy celeriac cracklings laid in gentlemen. Pot roast pork wrapped in cured meat. Oh, that is so good. Nice bit of the old cured meat, the silky soft pork, and that kianti juice is so good. Little kiss of sweetness from the compot. That my friend is a little fork of heavenly beauty. Oh, what a way to start the weekend.

Jamie Oliver's Crispy Skin Pork Belly

I'm a lazy cook but we've been making this for years! It never gets old!