1 loin of pork, 4 — 6 cutlets
3 fat garlic cloves
1/2 Spanish onion, finely chopped and mixed with 30 ml (2 tbsp) olive oil
50 g (2 oz) softened butter
5 ml (1 tsp) crumbled fresh thyme or 2.5 ml (1/2 tsp) dried thyme
1 bay leaf, crumbled
15 - 30 ml (1 - 2 tbsp) Dijon mustard
salt and freshly ground black pepper
25 g (1 oz) flour
25 g (1 oz) butter
watercress, to garnish
pureed potatoes, to serve
3 fat garlic cloves
1/2 Spanish onion, finely chopped and mixed with 30 ml (2 tbsp) olive oil
50 g (2 oz) softened butter
5 ml (1 tsp) crumbled fresh thyme or 2.5 ml (1/2 tsp) dried thyme
1 bay leaf, crumbled
15 - 30 ml (1 - 2 tbsp) Dijon mustard
salt and freshly ground black pepper
25 g (1 oz) flour
25 g (1 oz) butter
watercress, to garnish
pureed potatoes, to serve
method
1. Ask your butcher to remove the rind and half the thickness of fat from a loin of pork.
2. Remove the pork from the refrigerator 4 hours before you plan to cook it. Score the fat on the loin with a sharp knife in a crisscross pattern. Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places with a thick skewer and insert a garlic slice and a little chopped onion mixture into each hole.
3. Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.
4. Heat the oven to 230°C (450°F) gas 8. Arrange the meat, fat side up, in a roasting tin and brown it for 15 minutes. Reduce the temperature to 180°C (350°F) gas 4 and continue to roast until the meat is done, about 1 1/4 - 1 1/2 hours.
5. Remove as much fat as possible from the juices in the tin, blotting them with a strip of absorbent paper. Mash together the flour with the butter and add this a little at a time to the pan drippings. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.
6. Garnish the pork with sprigs of watercress and serve with pureed potatoes and the mustard butter.
2. Remove the pork from the refrigerator 4 hours before you plan to cook it. Score the fat on the loin with a sharp knife in a crisscross pattern. Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places with a thick skewer and insert a garlic slice and a little chopped onion mixture into each hole.
3. Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.
4. Heat the oven to 230°C (450°F) gas 8. Arrange the meat, fat side up, in a roasting tin and brown it for 15 minutes. Reduce the temperature to 180°C (350°F) gas 4 and continue to roast until the meat is done, about 1 1/4 - 1 1/2 hours.
5. Remove as much fat as possible from the juices in the tin, blotting them with a strip of absorbent paper. Mash together the flour with the butter and add this a little at a time to the pan drippings. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.
6. Garnish the pork with sprigs of watercress and serve with pureed potatoes and the mustard butter.
serving amount
serves 4 — 6
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