Rolled Canadian Rare Breed Pork Loin Roast

Availability: In stock
$42.00
Weight:
Delivery Notice

We deliver island-wide 𝗙𝗥𝗘𝗘 𝗳𝗼𝗿 𝗮 𝗺𝗶𝗻𝗶𝗺𝘂𝗺 𝗼𝗿𝗱𝗲𝗿 𝗼𝗳 $𝟴𝟬.

For orders below $80, a delivery charge of $10 applies islandwide

Rare Breed Canadian Pork Loin Roast has been cleaned and rolled ready for roasting. Canadian Pork is characterised by its pinkish meat colour. Fed on a diet of corn and barley, the meat tastes sweet and is extremely tender. 

Seasoned with: Garlic, Parsley, Redwine Vinegar, Olive Oil, Chilli Flakes, Salt & Pepper

Available in ~800g and ~1.5kg Roasts

  • Delivered Chilled
  • Lightly Marbled
  • Boneless Pork
  • Very Tender
  • A 800g portion feeds 3-4 person
  • Raised without the use of Hormones
  • Stays Fresh in the Chiller for at least 3 days from delivery date
  • If not consumed within 3 days, please keep in freezer
  • Individually vacuum packed for easy storage
  • Delivered via refrigerated truck

Roasting Guide We like to cook roast meat in a very low temperature oven. This ensures the even pink doneness from the centre of the roast all the way to its exterior. As every oven works differently, our guide for oven temperature may not be accurate for you. Personally we use a temperature between 140-160 degree celcius, trying to get the centre of roast to achieve a temperature between 50-55 degree celcius. Before entering the oven, we like to first lightly sear the exterior of the roast. We are not aiming to caramelise the surface at this stage, but merely kickstarting the mallard reaction, so that even with a very low oven, the surface can develop a beautifully browned crust.

We also recommend placing the roast on a roasting rack or bed of vegetables. This allows convection heat in the oven to cook the roast both from the top and bottom. Resulting in an even exchange of heat.

For every 1KG of boneless roast, we recommend a cooking time of 45-50minutes, followed by a 10-15minute rest. This should yield a medium rare to medium roast.

Carving guide Always allow the roast to rest for 10-15minutes prior to carving. This way less moisture loss occurs during carving, ensuring the most juicy roast!

With the fat side up, carve against the grain. Adjusting the thickness according to your own preference. As you go, place individual slices on a serving platter and sprinkle with salt and pepper.

Dry Aged T-Bone Steak has been aged for at least 30days under controlled humidity, airflow and temperature. With moisture loss, the flavour of the product is further intensified, leaving hints of nutty aroma on the palate. 

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