Tomahawk-steak with rosemary from pork loin
pork loin (90%), water, salt, spices and herbs, rosemary (0,2%), sugars, hydrolysed vegetable protein, bamboo and psyllium fibers, acidity regulator: E262, flavouring.
May contain traces of mustard, celery, soya, milk, wheat, barley and rye.
|Average in 100g of product|
|Energy||617 kJ / 148 kcal|
|Included Fatty Acid||5,7 g|
|Included sugars||≤0,5 g|
Wrap aluminium foil around the bone to avoid burning. Cook the meat on a grill under a cover for 30 minutes turning it after every 5 minutes. Before serving, let the meat cook for another 2 minutes on a low heat area of the grill. Aluminium paper can be used to wrap the whole meat. Cook the meat in pre-heated oven for 30 minutes at 180 °C. Turn the meat time to time during the cooking. Switch off the oven and let the meat cook for another 10 minutes.
Before use, heat meat to an internal temperature of at least 71°C.