PORK LOIN AND GRAVY RECIPES

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PORCHETTA & GRAVY | PORK RECIPES | JAMIE OLIVER RECIPES



Porchetta & Gravy | Pork Recipes | Jamie Oliver Recipes image

This roast pork recipe looks impressive, is a total winner and isn't actually hard to make at all

Total Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 21

1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster)
olive oil
1 small bunch fresh thyme leaves picked
2 bulbs garlic cloves of 1 bulb peeled and finely sliced
1 knob butter
2 lemons zest of
sea salt
freshly ground black pepper
a few slices stale bread roughly torn
3 kg higher-welfare pork loin boned, skin off, belly on
2 tablespoons fennel seeds
2 sticks celery washed and roughly chopped
2 carrots washed and roughly chopped
1 onion peeled and roughly chopped
1 small wineglass cider
1 tablespoon flour
565 ml organic chicken or vegetable stock
1 kg celeriac
500 g potatoes
1 knob butter
150 ml milk

Steps:

    1. This is a bit of a special weekend dinner and, despite how impressive the stuffed pork looks, it’s honestly not that hard to make. It’s an exciting dish and the end result will definitely blow you away, but you’ll have to take a bit of time with it and show it some love.
    2. You’ll want to buy the pork from a good butcher and ask for a boneless loin of pork with the skin off (but keep it for crackling) and belly on. Keeping the belly on makes stuffing the pork much easier. A nice little tip is to ask your butcher to give you the bones, as these will make a brilliant trivet to roast your meat on.
    3. Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn’t matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.
    4. Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you’ve got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork.
    5. Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray - and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.
    6. After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.
    7. Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.
    8. When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You’ll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.

Nutrition Facts : Calories 676 calories, FatContent 48.2 g fat, SaturatedFatContent 17.1 g saturated fat, ProteinContent 49.3 g protein, CarbohydrateContent 9.3 g carbohydrate, SugarContent 2.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CROCK POT PORK LOIN FILET | JUST A PINCH RECIPES



crock pot pork loin filet | Just A Pinch Recipes image

this is always a big hit with company

Provided by Barbara Miller @Barbara_Miller

Categories     Pork

Prep Time 20 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 9

1 large yellow onions, sliced
1 - preseasoned shrink wrapped rosemary olive oil pork loin filet
4 medium potatoes, cut in 1" pieces
1 small box of button mushrooms, quartered
1 cup(s) carrots, chopped to 1" pieces
1/2 cup(s) red wine
1 package(s) pork gravy mix, dry
1/2 stick(s) butter, cut up
4 - pepperoncini peppers

Steps:

  • spray a 6 quart oval crock pot with non stick spray.
  • layer the onion in the bottom of the pot.
  • place the pork on top of the onion. (this image shows the pork still in the package - just wanted you to see what it looked like in the store, so unwrap it before cooking it ok!)
  • toss the potato, mushrooms and carrots around the pork.
  • pour the wine over the pork. not over the vegetables.
  • sprinkle the powdered gravy mix over the pork. not over the vegetables.
  • lay the sliced butter on the dry gravy mix.
  • place the peppers between the butter slices.
  • cover and cook o low 8 to 10 hours. or on high 4 to 5 hours.

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