cooking,  essentials,  ethical shopping,  food,  lifestyle

Extra, Extra Countdown Pork is ……….

Countdown are rolling out the carpet so to speak. You will be pleased to know that Countdown are making the switch so their Pork is 100% free farmed.
What exactly does this mean to us as consumers?
Patoa farms have been independently assessed by the SPCA to certify them to be free farmed.

It means no crates, no stalls and the piggies are bred outdoors in the North Canterbury air. Local farms and NZ pigs. Countdown is committed to supporting and sustaining local produce here in Aotearoa.
100% free farmed pork is now available to all kiwis at no extra cost.
Higher welfare is ALWAYS the best option and Countdown is the only supermarket retailer in NZ that is 100% free farmed pork.
Now pork for me has always been one of those meats that gives me the heebee jeebees. Not because I don’t like it it’s because I am always terrified I am going to undercook or overcook it.
Countdown has given me the challenge to create a delicious and easy family friendly meal cooking with their 100% free farmed pork loin.

Moroccan pork loin with spring vegetable couscous salad.

600 gm Pork loin
2 tbsp Moroccan paste ( I used me ol’ fav Pepper & Me )
Salt and Pepper
Coat pork loin in moroccan paste.
Leave to marinate for at least 2 hours.
Preheat oven to 220 degrees.
Score the pork fat.
Massage in a little oil and salt and pepper.
Reduce oven temp to 180 degrees or 160 degrees if using fan bake.
Cook for 50-60 mins.
Pork should be tender and slightly pink in the middle.
At 60 minutes remove the fat and crank the over up to max.
Cover the pork loin with tinfoil and rest for 15 mins.
On the tray lay out the cracking and cook for 10 mins or until it’s crispy and golden.
Slice the pork and the crackling.
Reserve the pork juices.
1 x Bunch of asparagus
1 x Eggplant
2 x Courgettes
Tomatoes
1 cup Couscous
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon sugar
Salt and Pepper
Slice and grill the courgette and eggplant.
Half and grill the asparagus.
Roast the tomatoes in a drizzle of oil, salt and pepper for 10-15 mins.
Set aside.
“Cook” couscous as per packet instructions.
Combine the veges and couscous.
In a separate bowl add pork juices, vinegar, mustard and sugar.
Season with salt and pepper if required.
Dress salad with the dressing.
Serve the pork loin slices with the salad.

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