Sliced Roast Pork Loin

We brine our pasture-raised Thai pork loin for 12 hours and then marinate in wholegrain mustard and raw honey for a hint of sweetness and tanginess. It’s then roasted until it's juicy and tender (about 58 degrees on the internal temperature, for those keeping score..). We then immediately flash freeze to best preserve the flavor. Great as a standalone snack (try it with our dips!) or dinner option, or added to a salad. Reheating instructions: For best results remove the bag from the freezer and let it thaw in the fridge overnight. If you're in a rush and will consume the meat immediately you can place the bag under running water or in a bowl of water for about 20 - 45 minutes until thawed. Oven The preferred method of reheating would be onto a plate with some tin foil on top (to preserve the moisture) and into the oven - we recommend about 160C degrees for about 5-7 minutes. Microwave However, once defrosted, this roast beef will also re-heat very well in the microwave - just cut a small slit in the vacuum pack and pop it into the microwave for 2 minutes on a medium-high setting In gravy If you have au jus or gravy simply bring it up to a gentle simmer on the stove (or heat up in the microwave) and dip your meat slices into it for a few seconds to reheat. Ingredients: Pork loin, Dijon, whole grain mustard, wild honey, sage, garlic powder, fleur de sel, black pepper, vinegar.