| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Boneless loin joint salt |
|
|
2lb |
| 1 |
T |
Oil |
| 625 |
g |
Black or dark red plums |
|
|
stoned and |
|
|
quartered 1lb 4oz |
| 100 |
|
Madeira or port, 3 1/2fl |
|
|
oz |
| 100 |
|
Wine vinegar, 3 1/2fl oz |
| 100 |
|
Water, 3 1/2fl oz |
| 1 |
|
Stick cinnamon |
| 1 |
|
Piece star anise |
| 3 |
|
Dessert apples, peeled |
|
|
cored and |
|
|
cut into 8 |
| 2 |
|
Pears, peeled cored and |
|
|
cut into 8 |
| 50 |
g |
Caster sugar, 2oz |
| 25 |
g |
Butter, 1oz |
|
|
minutes before carving. |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5. Place the loin into a
roasting tin. Score the fat, rub with the oil and sprinkle over the
salt. Place in the preheated oven and cook according to pack
instructions. Place the plums, Madeira, vinegar, water and spices into
a saucepan, bring to the boil, reduce the heat and simmer for 30
minutes. Remove the pan from the heat. Remove the cinnamon stick and
star anise and liquidise the plums in a food processor. Sieve the
liquid into a clean saucepan. When the meat is cooked, remove from the
oven and leave it to stand for Place the butter into a frying pan
over a low heat, add the apples and pears and cook gently for 3-4
minutes, then add the sugar and continue cooking for a further 2
minutes. Reheat the sauce. Serve the caramelized fruit and sauce with
the carved pork. Notes Delicious served with dauphinoise or mashed
potatoes. Converted by MC_Buster. NOTES : An interesting alternative
to roast pork and apple sauce. Converted by MM_Buster v2.0l.
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