Roast pork loin recipe

Name: Roast pork loin recipe
Cook time: 2 h 30 min
Yield: 8
Cuisine: British
Ingredients: 2.2kg pork loin; 50g butter; ½ medium brown onion, finely diced; 140g pitted prunes, roughly chopped; 60g pistachios; 1 tsp thyme leaves; 30ml brandy; sea salt; freshly ground white pepper; 6 bacon rashers; 6 spanish onions, unpeeled, cut in half

Jane and Jeremy Strode

September 26, 2017

Time:2 hours +Serves:8

This is a great idea for a main course and presents well when carved and laid on a platter.

Ingredients

2.2kg pork loin
50g butter
½ medium brown onion, finely diced
140g pitted prunes, roughly chopped
60g pistachios
1 tsp thyme leaves
30ml brandy
sea salt
freshly ground white pepper
6 bacon rashers
6 spanish onions, unpeeled, cut in half

Method

Pre-heat oven to 220C. Using a sharp knife, score pork skin. Cut fat away from meat leaving a strip attached. Trim excess fat and discard.
Make a stuffing by melting butter and gently cooking onions until soft. Add prunes, pistachios, thyme leaves and brandy, and cook 5 minutes. Season and allow to cool.
Put stuffing on flesh side of loin and roll the pork skin over to make a log shape. Cover exposed flesh with bacon rashers and tie tightly. Place onions flat side down in a baking tray. Place pork on top and bake 20 minutes.
Turn oven down to 180C and bake a further two hours. Remove from oven and rest in a warm place for one hour before slicing and serving with pan juices and roasted onions.
Braised red cabbage and apple with hasselback potatoes make the perfect accompaniment.