Recipe: BBQ Murray Valley Pork Half Loin

Gastrology bloggers tried the Pork Half Loin courtesy of MVP.

With Easter just around the corner, here's a really simple recipe that is perfect for hosting an Easter BBQ on and you want to throw something a little different into the mix!

Ingredients

1 kg Murray Valley Pork Half Loin, boneless & rindless

1 tablespoon olive oil

Southern Spice rub (we used the Jamie Oliver one)

Pinch of salt

Method

Dry the pork with paper towels.

Rub and massage liberal amounts of olive oil, salt and Spice rub into the skin.

Sprinkle salt all over the surface of the skin.

Wrap the pork in foil

Chuck it on the barbie for 40 minutes

Unwrap and finish it off on the grill, allowing it to cook over the coals for 1 minute each side.

Serve!

It's a seriously simple little dish that the whole family will love. 

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Topside mole here, Murray Valley Pork's Half Netted Shoulder Roast here or Murray Valley Pork Belly here .

Manu Feildel Extends Partnership with Murray Valley Pork for a third year

Manu
Feildel, is
continuing his role as ambassador for Murray
Valley Pork for the third year.

As part of the ambassador role, Manu has
been actively engaged with public to share his views about the quality of this
100% Australian grown product. The most recently concluded event at Highpoint
in Melbourne, ‘Summer
Tastes with Manu’ resulted in hundreds of shoppers gathering to watch Manu live
in action; cooking his favourite summer pork dishes. Fans were able to see Manu
whip up a range of delicious pork dishes and taste Manu’s creations first hand.

Check out our latest Murray Valley Pork recipe here: Recipe: Twice Cooked Pressed Belly of Murray Valley Pork with parsnip puree

Recipe: Twice Cooked Pressed Belly of Murray Valley Pork with parsnip puree

Gastrology bloggers tried the pork belly courtesy of Murray Valley Pork.

Nothing is more festive than a juicy piece of pork belly with the perfect crackling. To ring in the new year and celebrate what has passed and all that is to come, we decided to have a go at Gordon Ramsay's Pressed Pork Belly recipe.

Ingredients

1 kilo of Murray Valley Pork pork belly,

2 bulbs of garlic, sliced in half horizontally

a few sprigs of thyme

White wine (enough so that it covers the roasting pan during the cooking process plus a little more to deglaze the pan when done)

500 ml chicken stock

salt and pepper to taste

1. Pre-heat the oven to 160c (fan forced, add 20c if the oven is not fan forced)


2. Score the pork belly.


3. Season the pork belly generously with salt, pepper and olive oil.


4. Place the garlic in a roasting pan and the thyme on top of the garlic. Place the pork belly on top of the thyme.


5. Cook the pork belly for 2 hours. 


6. When done, remove and set aside to rest.


7. Place the roasting pan over the stove top (be careful as the pan will still be hot. 


8. Deglaze the roasting pan with a generous splash of white wine and allow to reduce by for around 2 to 3 minutes. 


9. Add the chicken stock and allow to reduce the liquid by half. Sieve the sauce into a pan, making sure to press the garlic through the sieve as much as you can so the sauce is infused with the garlic. Set aside


10. Place the pork on a tray and place another tray on top of the pork belly. 


11. Press down on the top tray and place some weights (i.e. some cans from your pantry) on top of the tray to weigh it down. Refrigerate for at least 6 hours.


12. When the pork is ready, pre-heat the oven to 240c (fan forced). 


13. Slice the belly of pork into 4 to 6 portions of smaller squares and cook for around 15 minutes until the skin crisps. 


14. While the pork is cooking, heat the gravy. To serve, place the pork on a bed of mash (we used parsnip puree instead to make it a little interesting) and pour the gravy around the pork.

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!



Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Topside mole here and Murray Valley Pork's Half Netted Shoulder Roast here.

Recipe: Murray Valley Pork Mole

Gastrology bloggers received the product courtesy of Murray Valley Pork.

Mole is a popular spicy Mexican sauce which has a decadent taste from being made with chocolate.

The pulled pork mole is one of our favourite Mexican dishes. Here is our super easy cheat's pulled pork mole recipe using Murray Valley Pork Topside. 

Ingredients

1.4 kg Murray Valley Pork Topside, rindless (cap-off)

450g Mayordomo Black Mole

Instructions

1. Prepare the mole according to instructions in a saucepan. 


2. Brown the pork in a separate saucepan.


3. Slow cook the pork in a slow cooker for 8 hours on the "low" setting.


4. Using a slotted spoon, remove the meat from the slow cooker to a board, leave to cool a little, then use forks or your fingers to tear into shreds.


5. Serve!

We served our pulled pork mole with some brown rice and a fresh rocket salad.

Holy Mole(y)! This dish was simply delicious. The pulled Murray Valley Pork meat was tender and delicious with the perfect hint of heat. We loved the taste of the rich mole chilli-chocolate sauce which had developed a delicious depth of flavour from being cooked with the pork. The hint of sweetness from the moles was cut beautifully by the fresh salad, and the brown rice brought the whole dish together.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!