Pan Roast Loin of Pork with Granny Smith Apple Salad, Root Vegetable Puree, Buttered Greens and Organic Cider Jus
Serves two
- 2 pork loin (long cut rib) approx
- Rosemary stripped and chopped roughly/ 1 whole stick for jus
- 1 tsp celery seed
- 1 large leek, washed and julienne
- Spring Cabbage, washed and finely chopped (chiffonade)
- 1 Garlic bulb sliced through the middle, ½ to go in the reduction
- Maldon sea salt flakes added as required
- Cracked black pepper added as required
- Sunflower oil for cooking
- 100g Butter (unsalted)
- 1 Bay leaf
- 100ml Natural jus
- 100ml Westons organic cider
For the salad
- Granny smith apples
- Red chard leaves
- Red mustard frills
- Red amaranth
- Cider vinegar
- Extra virgin olive oil
For the puree Claremont farm root vegetables, washed and peeled;
- 2 Diced carrots
- 1 Small diced swede
- 1 Medium potato
- 1 diced butternut squash
- 2 cloves of garlic peeled and left whole
Boil in lightly salted water until cooked, drain and liquidise to the correct consistency and adjust seasoning to taste.
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