Rick Stein's Secret France by Rick Stein

Rick Stein's Secret France by Rick Stein

Author:Rick Stein
Language: eng
Format: epub
ISBN: 9781473531710
Publisher: Ebury Publishing
Published: 2019-10-30T16:00:00+00:00


1kg boned pork loin

2 cloves garlic

50g salted butter

300g each of swede, carrot, onion, cut into 3cm chunks

500ml Beef or Chicken stock (page 301)

A few thyme sprigs

2 bay leaves

½ tsp Rick’s peppermix (page 303)


Ask your butcher to remove the skin from the pork loin, leaving about 1cm of fat on the meat. You will need the skin as well.

Slice the garlic into slivers, cut evenly spaced holes in the meat with the tip of a small knife and insert a garlic sliver into each one. Lay the pork on the reserved skin, roll it up and tie it with butchers’ string to hold it in place – the skin will keep the meat moist. Cover and leave it in the fridge for at least 4 hours.

Preheat the oven to 180°C/Fan 160°C. Melt the butter in a flameproof casserole dish over a medium heat, add the pork and brown it well on all sides. Remove the pork, then add the vegetables and fry until lightly browned. Put the pork back in the pan on top of the vegetables.

Pour the stock over the pork, add the thyme and bay leaves and season with the peppermix and some salt. Cover with a tight-fitting lid and cook in the oven for 1¼ hours. Check with a meat thermometer if you have one; the internal temperature of the meat at the end of the cooking time should be 70°C.

Put the meat on a board, remove the string and the skin and set aside, then cover the meat with foil to keep it warm. Preheat the grill to medium and put the grill pan on the lowest rung. Sprinkle the skin with salt and grill it until crisp.

Transfer the vegetables to a serving dish with a slotted spoon and keep them warm. Spoon off any excess fat from the juices in the pan, then pass the juices through a sieve and pour them into a warm jug. Taste and adjust the seasoning if necessary. Carve the pork into thin slices and serve with the vegetables, crispy skin and juices.


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