Succulent Roast Cured Pork Loin with Baked Sliced Potatoes
Tender, juicy and flavorful – that’s Roast Cured Pork Loin. It’s best served with baked sliced potatoes and fresh green salad. It’s a recipe that is also a complete meal in itself.
Succulent Roast Cured Pork Loin with Baked Sliced Potatoes
Ingredients:
1 pint Milk
1 oz Plain flour
3 oz Butter, diced
2 tablespoon Clear honey
2 tablespoon Whole grain mustard
1 teaspoon Roughly crushed black pepper
2 lb Smoked cured pork loin
2 lb Potatoes, peeled and thinly sliced
1 Large onion, peeled and finely chopped
Fresh green salad, to serve
Salt and freshly ground black pepper
Preparation:
Preheat oven to 375°F/Gas Mark 5. Mix all the honey, mustard, and black pepper. Evenly Spread over the pork loin. Place in the center of a large tinfoil and wrap loosely. Cook in the preheated oven for 15 minutes per 1 lb, plus an extra 15 minutes (total 45 minutes), unwrapping the joint for the last 30 minutes cooking time.
Meanwhile, layer one-third (1/3) of the potatoes, 1/3 of the butter, half (1/2) the onions and 1/2 the flour in a large gratin dish. Add half of the remaining potatoes and butter. Add the remaining onions and flour. Finally, cover with the remaining potatoes. Season well with salt and pepper between layers. Pour in the milk and dot with the remaining butter. Cover the dish loosely with tinfoil and put in the oven below the pork, Cook for 1 1/2 hours.
Remove the tinfoil from the potatoes and cook for a further 20 minutes until tender and golden. Remove the pork loin from the oven and leave to rest for 10 minutes before carving thinly. Serve with the potatoes and a fresh green salad.
Cooking this recipe right will give you a very tender and saucy dish. The secret is in curing the meat.
