Substances
- 2.5kg boneless pork loin, skin and fat on, butterflied (search data out of your butcher)
- 1½ tbsp fennel seeds, overwhelmed
- 1½ tbsp coriander seeds, overwhelmed
- 4 lemon thyme sprigs, leaves handiest
- 2 huge garlic cloves, overwhelmed
- 2 tbsp olive oil
- dauphinoise potatoes and inexperienced vegetables, to relief
For the sauce
- 300g compelled rhubarb, cut into 4cm pieces
- 3 tbsp gentle brown soft sugar
- 1 orange, juiced
- 1 bay leaf
Formulation
- STEP 1
Lay the pork skin-aspect up and rating the skin the usage of a pointy knife in 2cm intervals. Flip over. The usage of a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a tough paste, then unfold over the flesh-aspect of the pork. Roll the meat up tightly from the longest discontinue, then tie collectively the usage of butcher’s string in 1cm intervals. Rub the skin of the pork with 1 tbsp salt and take a seat again overnight or for a minimal of 6 hrs.
- STEP 2
Warmth the oven to 220C/200C fan/gas 8. Place the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, cut the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then rob far from the oven and relaxation, lined in foil, for 30 mins.
- STEP 3
Meanwhile, carry out the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or except the rhubarb has damaged down with some chunkier bits.
- STEP 4
Cut the pork with a pointy serrated knife (a bread knife works well) and support with the rhubarb sauce, dauphinoise potatoes, greens or red sprouting broccoli.
Recipe from Steady Meals journal, February 2022
