Is it better to cook pork tenderloin covered or uncovered?
When cooking pork tenderloin, it is generally better to cook it uncovered. This allows for better browning and caramelization on the exterior, contributing to a more flavorful and visually appealing result.
Is it better to cook pork loin fast or slow?
Cooking pork loin is often best done at a moderate temperature for longer, making slow roasting a popular method. This allows the meat to cook evenly, become tender, and develop rich flavours. That said, cooking times will vary depending on the specific recipe.
How to cook a rolled pork roast
You’ll need unwaxed kitchen string
20g unsalted butter
2 cloves garlic, crushed
11/2 cups fresh breadcrumbs
1/4 cup Sunbeam Australian Pistachios, chopped
1/3 cup dried sour cherries, chopped
1 Tbsp chopped sage
2 tsp finely grated lemon zest
Sea-salt flakes and freshly ground black pepper, to season
2.5kg boneless rolled pork loin
2 tsp sea-salt flakes
BUTTER ROASTED RAINBOW CARROTS
3 bunches baby rainbow carrots, unpeeled, trimmed, scrubbed
2 cloves garlic, thinly sliced
50g unsalted butter, chopped
1 Tbsp extra virgin olive oil
1 Tbsp maple syrup
1/4 cup Sunbeam Australian Pistachios, roughly chopped
Fried sage leaves and lemon zest strips, to serve
MAPLE ANISE GRAVY
20g unsalted butter
2 Tbsp plain flour
1/2 cup dry white wine
1 cup salt-reduced chicken stock
1/2 star anise
11/2 Tbsp maple syrup
Melt butter in a small frying pan on medium heat. Cook eschalot, stirring, for 3-4 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Transfer to a bowl. Cool for 5 minutes. Add breadcrumbs, pistachios, cherries, sage and zest. Season. Mix well to combine stuffing.
Unroll pork and place rind-side down on a chopping board. Cut a horizontal slit in thickest part of pork, being careful not to cut whole way through. Open pork to sit flat. Put stuffing along centre of pork. Roll up pork and tie with kitchen string to secure.
Preheat oven to 220°C fan-forced (240°C conventional). Put greased wire rack in a large roasting pan. Put pork on rack. Sprinkle rind liberally with salt flakes. Roast for 30 minutes or until browned and crackling has started to puff. Reduce temperature to 160°C fan-forced (180°C conventional). Roast for 1 hour 45 minutes to 2 hours or until juices run clear when a skewer is inserted into pork. Cover pork loosely with foil and set aside to rest.
Meanwhile, for Butter roasted carrots, increase the temperature to 180°C fan-forced (200°C conventional). Put carrots in a roasting pan. Top with garlic, butter, oil and maple syrup. Season. Roast for 40-45 minutes, tossing halfway, until carrots are tender and sticky.
Meanwhile, for Maple anise gravy, transfer pork to a serving platter. Drain oil from roasting pan, keeping pan juices in pan. Melt butter in roasting pan on medium-high heat. Add flour. Cook, stirring for 2 minutes or until starting to brown. Gradually whisk in wine, then stock. Stir in star anise and syrup. Cook, whisking constantly, until mixture starts to simmer. Continue stirring for 4-5 minutes or until gravy thickens. Season with pepper. Strain into a serving jug, discarding solids.
Sprinkle carrots with pistachios, sage leaves and lemon zest. Serve pork with carrots and gravy.