ANDREW'S INDOOROOPILLY
Cooking
with Pork
Sticky Date & Leek Barkers Creek Pork Sirloin Roast
Juicy and packed full of flavour
Ingredients1.5kg Andrews Barkers creek Moisture infused Pork Sirloin
150g pitted Dates
1 Fresh Leak
1 Naval Orange (we also like using fig as an alternative)
Sea salt
Pepper
Method
1. Ask your friendly Andrews butcher to pocket your Sirloin for you.
2. Preheat oven to 180.
3. Cut 3cm pc of stalk off the leek then in half from top to bottom and slice Dates in half length ways.
4. Generously Salt & Pepper the inside of your already prepared Pork loin and lay the half leek in the middle and evenly distribute the dates.
5. Gently tie the Pork Sirloin together using butchers twine ( Just ask us to pop some in with your order).
6. Slice your Orange (or fig) finely and lay over the top.
7. Place your Sirloin on baking tray and place in oven for 1hour and 25 minutes.
8. Let pork rest for 10 minutes before serving.
Best served with Creamy mash Potato and Steamed vegetables.
Ingredients
Method
1. Ask your friendly Andrews butcher to pocket your Sirloin for you.
2. Preheat oven to 180.
3. Cut 3cm pc of stalk off the leek then in half from top to bottom and slice Dates in half length ways.
4. Generously Salt & Pepper the inside of your already prepared Pork loin and lay the half leek in the middle and evenly distribute the dates.
5. Gently tie the Pork Sirloin together using butchers twine ( Just ask us to pop some in with your order).
6. Slice your Orange (or fig) finely and lay over the top.
7. Place your Sirloin on baking tray and place in oven for 1hour and 25 minutes.
8. Let pork rest for 10 minutes before serving.
Best served with Creamy mash Potato and Steamed vegetables.
Butchers Roast pork with Crackling
Juicy with that perfect crunch
Ingredients1.5kg of tender pork loin
Olive oil
sea salt
Method
1. Ask your friendly Andrews butcher to score your Loin for you.
2. Take your pork out of the packaging and leave on resting tray to come up to room temperature .
3. Once pork is near room temp, Preheat your oven to 240.
4. Place pork in lightly oiled baking tray. Dry your pork skin off very well with paper towel. Lightly apply olive oil to skin, making sure the skin is completely covered but not dripping. Apply generous amount of salt evenly
5. Once oven has reached temperature, place pork in to your oven for 30 minutes.
6. After 30 minutes bring oven temperature down to 180 and roast for another 1 hour (this is a perfect time to add your other vegetables you wish to roast).
7. Let the pork rest for 10 minutes before serving,
Best served with Gourmet Granny's Rich Roast Gravy (Available instore) and roasted seasonal vegetables.
Ingredients
Method
1. Ask your friendly Andrews butcher to score your Loin for you.
2. Take your pork out of the packaging and leave on resting tray to come up to room temperature .
3. Once pork is near room temp, Preheat your oven to 240.
4. Place pork in lightly oiled baking tray. Dry your pork skin off very well with paper towel. Lightly apply olive oil to skin, making sure the skin is completely covered but not dripping. Apply generous amount of salt evenly
5. Once oven has reached temperature, place pork in to your oven for 30 minutes.
6. After 30 minutes bring oven temperature down to 180 and roast for another 1 hour (this is a perfect time to add your other vegetables you wish to roast).
7. Let the pork rest for 10 minutes before serving,
Best served with Gourmet Granny's Rich Roast Gravy (Available instore) and roasted seasonal vegetables.
Our Beef
Growth Promotants and Antibiotic Free
Our Chicken
Steroid and Hormone Free
Our Pork
Sow Stall-Free