Joe back from uni so we had bought a boned loin of pork to cook for sunday lunch. My mum couldn't make it so we also invited good friends the Levy's over for an impromptu sunday lunch. It was the first time I had cooked pork in the new oven. Firstly I pre-heated the oven to 250 degrees then I rubbed smashed garlic, fennel seeds, rosemary salt and pepper into the meat (not the skin!) then tied it, sat it on a bed made up of the bones, a stick of celery, a carrot and a parsnip roughly chopped. Just before popping it in the oven I rubbed the skin side all over with a generous helping of sea salt but no oil. I also used the brilliant meat probe that comes with the Gaggenau and set it to an internal temperature of 75 degrees. Here's the genius bit, as if on cue the skin puffed up in the first 20 mins at the higher temperature. My old oven just can't have got hot enough because that never used to happen consistently. After the 20 mins was up I turned the oven down to 2
Cooking and eating with my family and friends