€30.80
The Irish pigmeat industry has evolved significantly over the past 50 years since Ireland entered the European Union. Irish pig producers are exposed to commodity supercycles where geopolitics and weather events can play a part in significantly higher feed prices. More recently, EU producers have also been exposed to animal disease events that impact on international trade market access which has caused significant oversupply issues.
As the Irish pig industry consolidated over the past 20 years, the Irish pig breeding herd has declined over 19% to 152,000 head in the June 2021 CSO livestock census. However, despite decline in breeding numbers, total Irish pig production (including live exports) reached record levels of just over 4 million head during 2021 reflecting on-farm productivity and genetic improvements. This increase in Irish pig production coincides with record EU pigmeat production during 2021, where output reached around 23.5 million tonnes.
Preheat the oven to Gas Mark 5, 190ºC (375ºF).
Open out the pork onto a clean work surface and season generously. Sprinkle over the chopped rosemary, cheese, garlic and parsley in an even layer.
Tightly roll the pork back up to enclose the filling completely. Tie with string at 2cm intervals to keep the meat in shape.
If the skin is not already scored, use a small sharp knife to score the skin between the strings. Wipe off any excess moisture with kitchen roll and sprinkle with salt.
Place in a roasting tin and roast for 20 minutes per 500g plus 20 minutes. For the last 20 minutes of cooking time, increase the oven temperature to Gas Mark 7, 220ºC (425ºF), so, if the joint is exactly 2kg, it will take one hours and 40 minutes until cooked through and tender with crispy crackling.
Leave the roast pork to rest in a warm place for 30 minutes, as it is actually best served warm.
Carve into thin slices and arrange on warmed plates with the potatoes and baby carrots.
Spoon over the pan juices to serve.
1. Cut of Meat: A pork loin joint is a boneless section of meat taken from the back of a pig, specifically from the area along the spine. It is a relatively lean and tender cut.
2. Versatile Cooking: Pork loin joints are versatile and can be cooked in various ways, such as roasting, grilling, or braising. They are often a favorite for festive occasions and family gatherings.
3. Flavor and Texture: Pork loin has a mild and slightly sweet flavor compared to other cuts of pork. It tends to have a tender and juicy texture when properly cooked.
4. Fat Cap: Pork loin joints often have a layer of fat called the fat cap. This fat adds flavor and helps prevent the meat from drying out during cooking. It can be optionally removed or scored to enhance crispiness.
5. Trimming Options: Depending on personal preference or recipe instructions, the pork loin joint can be purchased with the fat and rind intact or trimmed down to reduce fat content.
6. Slow Cooking: Slow cooking methods, such as braising or slow roasting, can help tenderize the meat even further, making it melt-in-your-mouth tender.
7. Seasoning Options: Pork loin joints can be seasoned in various ways, such as with dry rubs, marinades, or herb and spice blends. These seasonings can enhance the flavor profile of the meat.
8. Size and Portions: Pork loin joints come in various sizes, ranging from small cuts suitable for a few servings to larger joints that can feed a whole family or a group of guests.
9. Leftovers: Leftover pork loin can be used in dishes like sandwiches, stir-fries, salads, or soups. Its versatility makes it a great ingredient for creating other meals.
10. Nutritional Benefits: Pork loin is a good source of lean protein, essential vitamins (such as B vitamins), and minerals (such as iron and zinc). It can be part of a balanced diet when consumed in moderation.
