How to Cook a Rolled Pork Loin with Baked Potatoes in The Flaming Coals Wood Fired Pizza Oven
Undoubtedly the most amazing cut of pork to roast is a rolled loin with the skin on. The loin is perhaps the most flavoursome and juiciest cuts you can use.
The process to get the following results is all in the preparation time for the pork. Generally, I like to give the pork 48 hours in the fridge uncovered to dry the skin out however 24 hours will suffice if you’re short on time! I don’t like to score the skin however if your pork loin does come pre-scored (like that seen in the photos) don’t stress it will still result in a tasty dinner!
For this recipe, I used a cast iron pan to house the roast however any baking dish (not glass) could be used just keep in mind it being put in a Wood Fired Oven so it has to be able to withstand that extreme heat.
- Once the pork has had time in the fridge to dry out, take it out and apply a small amount of oil to the meat only not the skin and then apply Lanes Chilli Lime rub.
- I then let the pork sit to absorb rub and get the potatoes ready.
- Cut 4-5 large potatoes into quarters and place into a well-oiled pan arrange in a bed like fashion to house the pork. Place your pork onto the bed of potatoes and put in a pre-warmed 350-400f wood-fired oven.
- I like to get the crackling set early so the hotter the over the better! You will need to monitor it closely for the first 40 minutes to 1 hour.
- Once the crackle is set adjust the temperature of the oven to 300f and slowly roast the pork and potatoes.
- Check your roast for internal temperatures around 2-3 hrs in. I like to take the roast to 180-190f.
- Once at temperature, remove the roast from the oven and let it rest for 10 mins. Carve and enjoy!
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by: Michael Wilkie