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Stuffed loin of pork with mustard & caper sauce
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Serves: 4 - 6
1 tbsp olive oil
2 echalion shallots, finely chopped
3 cloves garlic, finely chopped
1 sprig rosemary, leaves only, finely chopped
3 sprigs thyme, leaves only, finely chopped
Finely grated zest 1 lemon
Pinch chilli flakes
1.2kg Waitrose 1 Free Range Boneless Pork Loin Roast (from the meat counter)
2 bay leaves
600ml white wine
300ml chicken stock
1 tbsp Dijon mustard
2 tbsp crème fraÎche
2 tbsp Cooks’ Ingredients nonpareille capers, drained
1. Preheat the oven to 170°C, gas mark 3. Warm a small frying pan over a medium heat. Add the oil and shallots, then cook for 4-5 minutes until softened. Stir in the garlic, rosemary and thyme. Cook for a further minute. Remove from the heat and stir in the lemon zest, chilli and seasoning. Allow to cool.
2. Remove the string from the pork and unroll onto a chopping board. Spread the cooled shallot mixture over the meat, re-roll, and tie up again with cooking string. Place the pork in a medium roasting tin and pour the wine around it. Add the bay leaves and roast for 1 hour 45 minutes until the pork is golden and cooked through. Remove the pork from the tin, place on a board, cover with foil and leave to rest while you make the sauce.
3. Place the roasting tin over a high heat and bring the juices to a simmer for 2-3 minutes. Add the stock and continue to simmer for 5 minutes. Stir in the mustard and crème fraîche and cook for 3-4 minutes further until the consistency of single cream. Stir in the capers and warm through, remove the bay leaves. Carve the pork into thick slices and serve with the sauce. Delicious with new potatoes and seasonal greens.
Typical values per serving: