1. Remove your joint from your fridge for an hour or so before cooking to allow it to warm at room temperature. Or if using a joint from the freezer, defrost in the fridge for 24 hours to ensure full defrost and then follow the step of warming to room temperature before beginning the recipe.
2. Pre-heat your oven to 220°C. Whilst your oven is heating up, wash your potatoes and carrots with cold water, removing any dirt or anything on the skins of the vegetables, but leave the skin on. Slice your potatoes into four roughly and either half or quarter the carrots dependant on the size, Try to cut the potatoes and carrots at the same thickness to ensure they roast at the same speed. Peel your onions and cut them into four.
3. Place all of your vegetables in a deep bottomed oven tray and drizzle with oil. Pull the fresh thyme leaves away from the stem and scatter them over your vegetables. Place your loin of pork on top of your bed of vegetables and season. Scorn lines in the skin with a sharp knife, but not all the way to the meat of the joint, this will allow the fat to escape and to create the perfect crackling. Rub a generous amount of sea salt over the scorned skin of the joint to ensure you get the very crunchiest of crackling.
4. Roast for 2 hours or until you get a core temperature of 65°C on a temperature probe.
5. Remove from your oven tray and leave to rest under a few sheets of loose foil for at least 20 minutes.
6. While your meat rests, pour any excess liquid from your tray into a saucepan and pop your tray of veggies back into your oven.
7. Place your pan of juices on your hob and add your pouch of broth. Simmer until it reduces to a rich jus. If the thickness isn't to your liking you can always add some cornflour or flour to thicken to make more of a gravy.
8. Carve your pork loin and serve with the roasted veg.
FREQUENTLY ASKED PORK QUESTIONS:
Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.
The loin is a cut from the pig that is taken from the loin area which is situated above the rib-cage. This area can also create our pork loin chops.
Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. At Coombe Farm Organic our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.