LOIN RECIPES RECIPES

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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Barbecued pork loin | Pork recipes | Jamie Oliver recipes image

Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.

Total Time 1 hours 25 minutes

Yield 12

Number Of Ingredients 23

1 heaped teaspoon fennel seeds
1 heaped teaspoon allspice berries
1 heaped teaspoon coriander seeds
1 heaped teaspoon ground nutmeg
1 heaped teaspoon smoked paprika
1 heaped teaspoon mustard powder
olive oil
2 kg higher-welfare skinless boneless pork loin
240 ml ketchup
40 ml brown sauce
1 tesapoon Tabasco sauce
6 tablespoons apple cider vinegar
6 tablespoons fresh apple juice
2 tesapoons English mustard
3 tablespoons runny honey
2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill
a few sprigs of green or purple basil
200 g beetroot
200 g red cabbage
2 fresh red chillies optional
4 Granny Smith apples
75 ml extra virgin olive oil
1 juice lemon

Steps:

    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

Nutrition Facts : Calories 375 calories, FatContent 17.9 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 37 g protein, CarbohydrateContent 15.3 g carbohydrate, SugarContent 14.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PORK LOIN & HERBY STUFFING | PORK RECIPES | JAMIE OLIVER ...



Pork loin & herby stuffing | Pork recipes | Jamie Oliver ... image

This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 10

½ a higher-welfare pork loin (preferably the rib end), skin on, bone out
a few sprigs of fresh rosemary
3 heaped tablespoons fennel seeds
500 g sourdough or rustic bread
2 red onions
3 cloves of garlic
a few sprigs of fresh sage
olive oil
1 handful of pine nuts
4 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
    4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
    5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.

Nutrition Facts : Calories 242 calories, FatContent 12.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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