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Description
The Meat Guy's ready-to-cook french-style Pork Orloff roast. Bacon and cheese stuffed pork loin.
We use our own Austrian smoked bacon and white cheddar cheese and our own spices. Everything is hand-made at our processing plant in Nagoya, Japan.
The roast is compact and should fit into any 20 liters or larger Japanese oven. You can also grill it on the BBQ grill on indirect heat with a cover. For any method, we recommend using a meat thermometer to make sure the internal temperature has reached at least 65 degrees Celcius.
Please note that the images are showing a string. The strings are not included and are not required - strings just serve a decorative purpose.
Serving Suggestion
The roast will arrive frozen and pre-seasoned, so all you need to do is defrost it for at least 1 day and then roast in an oven for approx. 50 min. at 180 degrees Celcius.
Once done, loosely cover the roast with aluminum foil and let it rest for about 10 min for juicier and tender meat.
This is very easy and recommended for any home party or dinner with friends.
Thawing
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
Delicious
Was really delicious. Perfect for my keto diet!
The Swedish Chef
Sybaritic splendor
I'll definitely be ordering this again; it's richly delicious and simple to cook. Great value for the price, too!
If you have a convection-type oven you might find that 65 or 70 minutes may be sufficient rather than 90; mine was tender and juicy and cooked perfectly at 65 minutes. Checking with a meat thermometer is recommended.
I put some foil atop the roast for the last 15 minutes or so in the oven to prevent over-toasting the cheese; your mileage will vary on the need for that, I'd imagine.
I also set the roast on a sheet of cooking/baking paper to make retrieving the melted cheese easy: since it doesn't burn onto the roasting pan surface, you can take that toasty runoff cheese and put it back on top of the roast while you're letting it rest before serving, where it should get just firm enough to be deliciously crusty.
Cleaning the roasting pan is a lot easier, too, but that's a secondary consideration.
まず美味しい。しかも簡単調理で見栄えも良い。
冷凍から冷蔵庫、室温1時間の後オーブンの段取り
で焼きましたが、冷蔵庫での解凍は2日ほどかかりました。
焼き方は書かれている通り、180度で90分。
中心温度は80度以上になってました。
アルミホイルで包んで20分。
ほとんど肉汁の流出はありませんでした。
タコ糸は不要とのことでしたが、こんもりした形にしたかったので
軽くタコ糸で縛って整形しました。
見た目はスパイスの色で激辛のように見えますが、
もっぱらパプリカの色のようで、唐辛子系の辛さはほとんど
感じませんでした。黒胡椒はかなり強く効いています。
肉そのものは脂肪分の少ないあっさりした肉なので
ベーコン、チーズの部分が一緒になると絶妙の
美味しさです。 切り分けるときにはベーコン、チーズが
できるだけ均等に行き渡るように注意が必要でした。
どう切ったらいいか、悩みどころです。
豪華で見栄えもいい一品（しかも焼くだけ）なので
ホームパーティーや家庭の御馳走にぴったりだと
思います。（夕食に3人で全部食べてしまいましたが）
