Sunday 24 March 2013

Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

This Sunday roast is full of flavour, every mouthful tantalises your taste buds.  The apple and pork combination is enhanced with the chorizo to make this dish absolutely delicious!
Serves 4
Preparation time:  30 minutes
Cooking time: 2 hours (including resting time)

For the pork loin
1 pork loin (about 1.5kg), bone removed, skin scored
sea salt and freshly ground black pepper
1 tbsp butter
2 apples, peeled, cored, diced
100g/7oz cooking chorizo, chopped
1 medium onions, chopped
2 garlic cloves, minced into a paste with 1 tsp sea salt
2 heaped tsp fresh thyme leaves
2 tbsp extra virgin olive oil
1 onion, peeled and cut into wedges

For the cider fondant potatoes
6 medium floury potatoes, such as Maris Piper
25g butter
2 tbsp olive oil
2 garlic cloves, bashed
few sprigs thyme
300ml cider
300ml chicken stock

For the glazed carrots with thyme & garlic
600g small carrots, peeled
1 litre vegetable stock
1 thyme sprig
½ head of garlic (cut horizontally)
1 bay leaf
Olive oil, for cooking
Sea salt & freshly ground pepper
Few knobs of butter
1-2 tsp caster sugar

For the buttered cabbage
1 Savoy cabbage, finely sliced
Sea salt & freshly ground pepper
25g unsalted butter

For the gravy
200ml red wine
200ml chicken stock
1 tbsp cornflour
Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3.  Season the pork with sea salt and freshly ground black pepper and set aside.

2.  In a large frying pan heat the butter and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.

3.  Add the chorizo to the same pan and fry for 3-4 minutes. Now add the onion and gently fry with the chorizo until the onion is softened and the chorizo is nicely coloured. Add half the garlic and half the thyme, and cook for a further 30 seconds.

4.  Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string.

5.  In the frying pan heat the olive oil and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the wedges of onion into a roasting tin resting the pork on top and place in the oven and cook for about 1 hour 15 minutes-1 hour 30 minutes, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210°C/Gas 6-7, to crisp the crackling.  When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.

6.  For the cider fondant potatoes, peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic and thyme.

7.  Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 minutes, then turn and cook the other side for 20 minutes. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 minutes at 180°C/Gas Mark 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

8.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

9.  For the buttered cabbage, blanch the cabbage in a large pan of salted water for 2 minutes.  Drain, if not serving immediately refresh under cold running water.  Drain well and just before serving, melt the butter in a large pan, add the cabbage and season well.  Toss on a medium heat for 1-2 minutes until the cabbage is just tender.

10. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in the red wine and let it reduce by half.  Now add the stock bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the pork has rested.

11.  To serve, carve the pork into slices and serve on warm plates with the fondant potatoes, glazed carrots, buttered cabbage and gravy – enjoy!

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