Roast Loin of Pork with Prunes and Sloe Gin recipe
information
Preparation time : 15 minutes,
Cooking Time : 1 1/4 - 1 1/2 hours,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 340
ingredients
Succulent pork stuffed with prunes served with a sloe gin sauce, broad beans, squash and baby cauliflowers.
3 lb (1.4 kg) loin of pork
12 ready-to-eat prunes
1/2 pint (285 ml) white grape juice
1/2 pint (285 ml) chicken stock
2 shallots
12 crushed juniper berries
3 tablespoons sloe gin
1 teaspoon arrowroot powder or cornflour
Salt and freshly ground black pepper
12 ready-to-eat prunes
1/2 pint (285 ml) white grape juice
1/2 pint (285 ml) chicken stock
2 shallots
12 crushed juniper berries
3 tablespoons sloe gin
1 teaspoon arrowroot powder or cornflour
Salt and freshly ground black pepper
method
1. Bone the pork, and remove the rind and excess fat from the surface. Using a sharp knife, make a large hole through the centre of the eye of the loin and press the prunes into it.
2. Place the pork and prunes in an ovenproof dish just big enough to hold the meat, and pour over the grape juice and stock. Peel and chop toe shallots, and add to the dish with the crushed juniper berries.
3. Roast in the oven for 1 1/4 - 1 1/2 hours until tender. Remove the pork from the dish and allow to rest in a warm place for 5 minutes before carving.
4. Transfer the cooking juices in the dish to a small pan and add the sloe gin. Then mix the arrowroot or cornflour with 1 tablespoon of cold water until smooth, and add to the pan. Cook over a medium heat, stirring until thickened.
5. Add the meat juices to the sauce and strain into a sauceboat.
2. Place the pork and prunes in an ovenproof dish just big enough to hold the meat, and pour over the grape juice and stock. Peel and chop toe shallots, and add to the dish with the crushed juniper berries.
3. Roast in the oven for 1 1/4 - 1 1/2 hours until tender. Remove the pork from the dish and allow to rest in a warm place for 5 minutes before carving.
4. Transfer the cooking juices in the dish to a small pan and add the sloe gin. Then mix the arrowroot or cornflour with 1 tablespoon of cold water until smooth, and add to the pan. Cook over a medium heat, stirring until thickened.
5. Add the meat juices to the sauce and strain into a sauceboat.
serving amount
serves 6 - 8
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