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    Ingredients
    1–2 kg Pork roast (Loin, Scotch, Blade, Rump)
    boneless, rind on or off
    2 tbsp olive oil
    1 tsp roast meat seasoning or salt
    2 garlic cloves, crushed
    Directions
    Preheat oven to 220°C. Weigh pork to calculate cooking time.

    Rub with oil, seasoning and garlic. Place pork in a oven dish and roast for 20 minutes until starts to brown. Reduce heat to 170–180°C and cook until medium done. Allow about 25–30 minutes per 500 g for remainder of cooking.

    Pork is cooked when the juices of the meat run clear when pieced in the thickest part with a clean fork or skewer. Ideally, use a meat thermometer to check temperature away from the bone. Boneless roasts are cooked when internal temperature reaches 65°C.

    Allow pork to rest for 15 minutes. Place roast on a clean dish, cover and chill quickly in the coldest part of the refrigerator. Slice when cold and serve with antipasto vegetables and salads.

    Tips:
    Cook rolled and stuffed pork cuts until internal temperature 76°C.
    Cook bone–in leg roasts and shoulder roasts until 71°C.
    Cooked pork ICT's will rise about 3–8°C after cooking and during resting.


    Cooking Time: >1 hr
    Dish Type: Roast
    Occasion: Dinner Party,Entertaining
    Special Diets: None
    Cuisine: Italian
    Kids Friendly: Probably not