Recipe
Rolled Pork Loin Roast
With crisp crackle, roasted carrot, swede & fennel, Yorkshire pudding & red wine gravy.
Serves: 4
Preparation time: 20 minutes
Cooking time: 150 minutes
Total time: 170 minutes
Ingredients
- Borrowdale Pork Loin, rolled (approx. 1kg)
- 1 bunch Heirloom baby carrots
- 1 swede
- 1 baby fennel
- 4–6ea pearl onions
- 1 bunch green asparagus
- Olive oil
- Salt & pepper
- 250ml red wine gravy
- 145g plain flour
- 4 eggs
- 200ml milk
- Lard or other animal fat/rice bran oil
Instructions
- In a 1 litre size bowl start to combine Yorkshire pudding batter by whisking 4 eggs until homogenous. Gradually add in flour while whisking so no lumps form. Add milk gradually while whisking to achieve a smooth batter. Set aside in fridge to rest (ideally overnight) until ready to cook.
- Preheat oven to 220°C. Scour skin of loin, add some olive oil and rub in salt. Place in baking tray and oven roast for 30–40 minutes before reducing oven temp to 170°C for a further 1½ hours.
- At this point you are able to take advantage of the high oven temperature to cook the Yorkshire puddings. Use a muffin tray with approx. 20ml of Lard in each muffin mould and heat for 5 minutes before pouring in approx. 50–60ml of batter per mould. These take approximately 10 minutes to cook per batch.
- Wash and peel vegetables and cut into desired sizes. Place vegetables into a bowl and coat with olive oil and seasoning. Line a separate baking tray and add vegetables. Place in oven when the temperature is reduced.
- Remove roast and rest in warm place. Reheat red wine gravy in a small pot on the stove or in the microwave. Place Yorkshire puddings in oven for a couple of minutes.
- Carve roast and serve with vegetables and gravy.
