Black Farmer Sage and Onion Pork Loin Joint

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Having been sent a couple of Sage & Onion Pork Loin Joints from the Black Farmer to try before Christmas, we had one straight away and froze the other one to enjoy for another meal and also to judge what it’s like after it’s been frozen, thawed and cooked.  I took the last one out of the freezer last night before going to bed and put it in the fridge to defrost until we were ready to cook this evening’s dinner.

Black Farmer Pork Loin joint

The Pork Loin joint, weighing in at 500g,  is recommended to serve 2 (though it’s more than adequate for my husband, myself and my daughter to share). It’s cook in the bag and comes in its’ own foil tray, so there’s no mess in your oven to have to clean up after cooking. It has a delicious coating of sage and onion on the top and sides, so there’s also no need to worry about having to add your own flavourings to it.  Simply remove it from the fridge, pop it into a preheated oven at 200°C (180ºC for a fan oven) and let it cook for 55 minutes. Remove the joint from the oven and allow it to rest for a further 15 minutes whilst you finish cooking the rest of your dinner. When you’re ready to serve, cut open the bag – adding the juices contained within the tray to your gravy for a little added deliciousness.

Black Farmer Pork Loin joint

Then simply slice and serve.

Black Farmer Pork Loin joint

The perfect mid week dinner, ready prepared, hassle free, easy to cook & very tasty too!

I served ours with potatoes and veg with a home made onion gravy, enhanced with the pork loin juices.

Black Farmer Pork Loin joint

I was sent two of the Black Farmer Sage & Onion Pork Loin Joints free of charge to review. I was under no obligation to post a review on the samples.

Meat Juices Gravy

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When you’ve gone to all the effort and cost of making a roast dinner with a light and crispy Yorkshire Pudding, using whatever is your favourite meat, what better way of using those unctuous juices than in a proper gravy, the way my mum taught me to make it.

Meat Juices from your roast (approx. 250ml)
1 stock cube/Knorr stock pot
45ml (3tbs) Yorkshire pudding mix
30ml (2tbs) Bisto gravy powder
200ml Cold Water
2 or 3 splashes of Tabasco sauce

1. In a saucepan, place your meat juices and stock cube/stock pot.
2. Bring to the boil until your stock cube/stock pot is fully dissolved.
3. Mix the Yorkshire pudding batter mix and your Bisto gravy powder into a paste then add the cold water and mix thoroughly.

4. Pour this into your meat juices and bring to the boil, stirring continuously to prevent lumps forming, until thickened.
5. Add additional boiling water, if the gravy is too thick.
6. Turn the heat down to a simmer and taste.

7. Add a couple of splashes of Tabasco and taste again.  Add an additional splash of Tabasco, one at a time, until you’ve got the most amazing flavour that you can imagine.
8. Serve poured generously over your Sunday roast!

*It’s essential that you stir your gravy continuously when you pour in the Bisto thickened batter mix, or lumps will form as it cooks unevenly. If you don’t and the worst does happen, then whisk briskly until they’ve been broken up. Lumpy gravy is not appetising in the slightest!!!

Sunday Dinner

Traditionally when we grew up, mum always made a proper Sunday Roastof a joint of meat, vegetables, roast and/or mashed potatoes with a light and crispy Yorkshire pudding and home made gravy.

Since I married many, many years ago and then with a growing up family of our own to feed, it’s our favourite meal of the week.  Family time to enjoy amazing food, lovingly prepared, to be the final meal of the weekend before the working and school week commences the following day.
I’ve broken my Sunday roast dinner down for you into three parts:
The gravy.
The Yorkshire pudding.
Just add your vegetables, sit down around the table with family, friends and loved ones and enjoy!
Rosie
x

Pork and Sage Stuffed Chicken

I don’t generally buy stuffing mix as it’s really easy to make yourself. The only time that I do use it is as a crumb coating for chicken portions, but that’s for another day. Today is all about getting stuffed!

1 medium Onion, finely chopped
225g Pork stuffing meat
4tbs dried Breadcrumbs
1tbs dried Sage
2tbs boiling water
1 whole chicken

1. Oven to 190˚C/170C ˚fan.
2. In a medium sized bowl, add all of the above ingredients and thoroughly mix together with your hand (or for those of a squeamish nature, you can use a spatula).
3. Use the mixture to stuff your chicken cavity.
4. Weigh your stuffed chicken and cook for 25 minutes per 500g plus an additional 25 minutes.
5. To check if your chicken is cooked through, pierce the thickest part (generally where the leg joins the body.  If the juices run clear, then your chicken is cooked.  If there is still some colour to the juices, cook for another 25 minutes and check again.
6. Allow the chicken to rest for 15 minutes before carving.
7. Serve with gravy made from the meat juices.

*The pork stuffing meat I’ve used here is the type that you get in a long plastic tube, sealed at each end with a metal clip, usually about 450g in weight.  Alternatively you can use ready made sausages which are your favourite and omit the Sage.