Lou's Italian Style Rolled Pork Roast With Mustard Cream Sauce

Lou's done the hard work with this amazing rolled pork loin. Marinated in Orange, Fennel, Garlic and Bay Leaves then salted for perfect crackling and served with a Mustard Crema - a truly delicious feast for the eyes and taste buds and ready for your Christmas Table with all the tips for perfect crackling! 

Made with ❤️ by Lou 

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Each pork loin weighs minimum 1.2kg

  Cooking Instructions (this product is raw and requires cooking):

  1. 48 hours before cooking, place the sealed product into the fridge to defrost.

  2. Remove outer packaging 24 hours prior to cooking, rub skin dry with paper towelling and leave in fridge uncovered - the key to great crackling is dry skin, a very hot oven and generous seasoning of salt (excessive salt can be brushed off before cooking).

  3. Remove the pork from the fridge 1 hour prior to cooking & preheat the oven to 240C or 220c (fan forced).

  4. Rub the skin with some olive oil, and sprinkle very generously with salt (sea salt if available). Rub the salt into the skin, place in the preheated oven and cook for 30 minutes.

  5. Turn the oven down to 180c or 160c (fan forced) and cook for a further 50 minutes. To check if the pork is ready, insert a skewer into the meat; it should feel soft and the juices should run clear (not pink).

  6. Allow the pork to rest for 15 minutes prior to carving.

  7. Mustard Crema - defrost and heat gently on stovetop or in microwave (do not boil) . Serve the pork with Mustard Cream.

  Ingredients: Rolled Pork Loin, Orange Zest, Olive Oil, Sea Salt, Ground Pepper, Fennel, Rosemary, Sage, Garlic, Fennel Seeds, Bay Leaves, Cream (milk), Tarragon, Whole Grain Mustard, Parsley.

   

  Contains: Milk

  
  

   

• I am a country girl and my love of produce lives with me everyday. I have been cooking from a very young age, guided at first by the skillful and resourceful knowledge of my Mother and then through prolific exploration of food markets, of cooking and nutrition books, learning new techniques, experimenting with ingredients, learning the science of changes with heat and combining ingredients, the art of flavours.

  In a nutshell, I love everything about food and cooking, from the growing and sourcing of fresh quality ingredients, thinking about the flavours, using my skill to create beautiful meals and finally sharing my meals with others. I am focused on meals that are dense with nutrition, that will bring joy to meal times and goodness to your body.

  Discover Lou's other meals here

  
  

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