Roast Loin of Pork with Cauliflower and Apple Pure
Photography by Aaron McLean.
Serves: 8
INGREDIENTS
1.5 kilogram free-range boneless pork loin, skin and belly left on. Ask your butcher to score the skin at 1 cm intervals.
Stuffing
1 coarse textured pork and fennel sausage, about 150 grams
6 prunes, halved
2 cloves garlic, crushed
3 spring onions, finely chopped
1⁄2 cup fresh breadcrumbs
fine zest of 1 lemon
Gravy
2 tablespoons plain flour
1 cup apple juice
1 cup chicken stock
Cauliflower and apple purée
1⁄2 small cauliflower
1 apple, peeled, cored and diced
3 tablespoons butter
1 shallot, finely chopped
2 cloves garlic
1⁄2 cup chicken stock or water
3 tablespoons cream
sea salt and freshly ground pepper
METHOD
Cauliflower: Cut the cauliflower into 1 cm thick slices. Melt the butter in a sauté pan and add the cauliflower, apple, shallot and garlic. Season, cover and cook over a gentle heat for a few minutes. Add the stock, cover and simmer until tender. Transfer to a food processor and with the motor running, drizzle in the cream to make a smooth purée. Season well. Re-warm before serving.
Stuffing: Take the skin off the sausage and place the meat in a bowl. Add the remaining ingredients, season and combine well with a fork.
Pork: Preheat the oven to its highest setting. Lay the pork out flat, skin side down. Season the flesh. Form the stuffing into a cylinder. Place at the end of the belly where the large nut of meat starts and roll up from the thickest end. Tie with kitchen string at 2 cm intervals to keep the meat in shape while cooking. Rub the skin with a little olive oil and season generously with sea salt.
Place the pork, seam side down, on a rack set over a roasting dish and pour in 2 cups of water. Roast for 30 minutes then reduce the temperature to 170°C and cook for a further 1 1⁄2-2 hours or until the juices run clear when pierced with a skewer. Add more water to the pan if drying out.
If the skin has not ‘crackled’ enough, place under a hot grill until blistered and crunchy. Allow the pork to rest, lightly covered, for at least 20 minutes before carving.
Gravy: Pour most of the fat from the roasting tin. Place on the hob and stir in the flour to make a smooth roux. Cook for 1 minute then whisk in the combined apple juice and stock. Season and simmer until reduced by half. Strain into a jug for serving.
To serve: Carve the pork between the scored crackling, into 1cm thick slices. Serve with the hot cauliflower purée and apple gravy. Chunks of roasted pumpkin would be a great accompaniment.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!