Sunday, August 25, 2013

Sunday roast: Murray Valley Pork rolled loin

I’m not the best home cook. I like cooking but hate the cleaning. I have a short list of things I can do well, a longer list of things I do at a very average level, and an unenviable reputation for kitchen disasters that are still somewhat edible.

Murray Valley Pork cranberry and almond rolled loin
(Food, booze and shoes received a complimentary sample, with thanks to Acumen Republic)
So a partly prepared product like the Murray Valley Pork cranberry and almond rolled loin is perfect for me as the end result gives off the impression that I can cook, when in fact it's as easy as unwrapping the product, putting it in the oven with some vegetables and basting every now and then.

Murray Valley Pork cranberry and almond rolled loin
Murray Valley Pork hails from a network of farms in the Riverine region in southern NSW and northern Victoria, produced by Rivalea Australia. They offer over 30 different cuts of pork exclusively through retail butcher shops and select restaurant (not supermarkets).

The cranberry and almond rolled loin - ready to go into the oven
The stuffed cranberry and almond rolled pork loin is a new product offering from Murray Valley Pork available from select butchers. Each rolled loin varies from 1.0-1.5 kilograms each and is sold in vacuum-sealed packs (RRP $19.50/kg).

Rolled loin side view
Tightly rolled and tied, the loin holds a bread-like stuffing featuring dried cranberries and almond, while the loin is coated in a sprinkle of cranberry seeds.

Murray Valley Pork brand manager, Paul da Saliva said, "We've been listening to our customers and have developed a value added product that takes the stress out of cooking." And hence, my first pork roast.

Rolled loin with first baste
Along with the sample I was given came a recipe to pimp my rolled loin up a little with a honey and balsamic vinegar glaze for basting (600mL balsamic vinegar mixed with 60mL of honey).

Roma tomatoes with olive oil and balsamic vinegar, to be roastec
To accompany the roast was a recipe for balsamic roasted tomatoes, while I added a few other roast-friendly vegetables to my oven.

Rolled loin at second baste
Basting regularly through the 1.5 hour cooking time, the kitchen was filled with the sweet aromas of honey and cooking pork.

Rolled loin at fourth baste
At some point when the pork was starting to cook through, the stuffing started to ooze from both ends, while a sauce of cooking juices and excess glaze pooled deliciously at the bottom.

The cooked rolled loin 
Once cooked, the rolled loin had 15 minutes' resting out of the oven and it was all but impossible to resist cutting a bit off the caramelised end to taste.

Side view of the cooked rolled loin 
The meat itself was quite lean and tender, complemented beautifully by the honey and balsamic glaze. The stuffing was light and joyfully studded with cranberries, while the almond was somewhat less noticeable.

Murray Valley Pork cranberry and almond rolled loin with roast vegies
The more than 1 kilogram rolled loin I had would have been enough to feed four or five people with a bunch of vegetable sides, although the leftovers were pretty good too.

Great with reheated roast vegetables the leftovers even made for a gourmet sandwich filling two days after (with wholegrain mustard, rocket, caramelised onions, brie cheese and pickles).

Stuffing of the cooked rolled loin
For a quick and easy Sunday roast, the Murray Valley Pork cranberry and almond rolled loin is a great, no-fuss, low-hassle option that will still impress your home diners, and helping me grow my short list of things I can do reasonably well.

Murray Valley Pork works closely with chef and television host Manu Feildel who is the brand ambassador. It is also the exclusive pork supplier to Channel Ten’s 'Everyday Gourmet' with former MasterChef contestant, Justine Schofield. See recipes, hints and stockists at the Murray Valley Pork website.

Food, booze and shoes received a sample of the Murray Valley pork with thanks to Acumen Republic.

7 comments:

Vivian - vxdollface said...

All too easy and looks great, well done :) sounds like a yummy filling as well.

Helen (Grab Your Fork) said...

Can't beat good quality pork, and love the look of those veggies too!

Tina @ bitemeshowme said...

Now that looks like a winter warmer dinner! It looks great!

Lorraine @ Not Quite Nigella said...

Hehe I don't enjoy the cleaning either! I wish it were like tv where it all magically disappears! :P

Tina said...

Hi Vivian - Yes, I like nice and easy cooking :)

Hi Helen - Love doing all sorts of roast vegies :)

Hi Tina - Mmm, not just winter I reckon. Roast pork - anytime!

Hi Lorraine - That or have someone else do it while the cook sits with their feet up ;)

theblondetourist said...

I can never resist the delicious caramelised ends so well done! Mmm nothing better than the smell of a roast lingering in the kitchen.

Tina said...

Hi the blondetourist - Neither can I! My favourite part!

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