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Pork Loin Boneless Avi (0.900-1.5kg)


Product Description

Pork loin and pork tenderloin are two similar sounding market terms that represent quite different cuts of meat. The pork loin is a large cut that runs along either side of the backbone, beginning just below the shoulder and continuing down to the leg. … A boneless pork loin is about five inches across.

Note: 4kg serves approximately 14 portions.

How to make easy pork loin roast cooked with the most incredible honey garlic butter sauce! oven and slow cooker methods included for an easy dinner idea.

4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
1 1/2 tablespoons olive oil, divided
2 teaspoons paprika (mild or smoked)
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2-1 teaspoon red chili powder, (optional)
2 teaspoons coarse salt
1/2 teaspoon black cracked pepper
1/2 cup (6-oz | 170 g) honey
1/2 cup (125 g | 4-oz) unsalted butter
6 cloves garlic, finely chppped or minced
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar, (or cider vinegar)
Good pinch of salt
1/2 teaspoon cracked black pepper
1/2 cup low sodium stock (or broth), beef or chicken
1/2 cup water
4 teaspoons cornstarch (cornflour)

Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 – 5 hours.
Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency.
(For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
Slice pork and serve drizzled with Honey Garlic Butter Sauce.


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As wholesalers, our cuts of meats are sold at whole pieces. If you would like to have your meat portioned into steaks, kindly add a note in the “additional notes ” section whilst checking out.
For example, when ordering a 2 kg Angus Fillet, you may request to have it portioned into 1kg each.
Choosing the size of each portion is at you own discretion

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