Roast Loin of Pork is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish roast loing of pork served with a gravy made from the pan juices, apple sauce and sage and onion stuffing. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Loin of Pork.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST LOIN OF PORK.
829. INGREDIENTS.—Pork; a little salt.
Mode.—Score the skin in strips rather more than 1/4 inch apart, and place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than underdressed white meats. Serve with apple sauce, No. 363, and a little gravy made in the dripping-pan. A stuffing of sage and onion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour.
Time.—A loin of pork weighing 5 lbs., about 2 hours: allow more time should it be very fat.
Take a sharp knife (a craft knife is good) and score the skin in strips about 6mm apart. Place on a rack in a roasting tin (if the pork is lean then rub a little olive oil into the surface) then transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the oven temperature to 160°C and roast for 50 minutes per kg, basting the meat frequently with the pan juices, to prevent it from drying.
About 10 minutes before the meat is due to be removed from the oven, sprinkle with a little salt. When done, remove the meat from the pan and set aside, covered with foil, to rest for 20 minutes.
Strain the pan juices into a saucepan, stir in 2 tbsp flour until smooth then whisk in water until you have your desired consistency. Bring to a boil then arrange the meat on a serving dish, strain over some of the gravy and accompany with the remaining gravy, apple sauce and a sage and onion stuffing that should be baked in a separate tin in the oven.
