Roast loin of pork, sweet potato and red onion rosti, creamed cabbage and pancetta, confit apple and almond

Nick Watson's key ingredient recipe from Heat 4 of MasterChef 2014

Ingredients


  • 1 pork loin about 1.3kg
  • 2 garlic cloves, peeled and finely chopped
  • grated zest of 1 lemon
  • small handful of flat leaf parsley (leaves only)
  • small handful of sage leaves
  • 1 x sweet potato
  • 1 x red onion
  • sea salt and freshly ground black pepper
  • olive oil to drizzle
  • 100 g savoy cabbage finely shredded
  • 0.50 x banana shallot
  • 100 ml chicken stock
  • 50 ml double cream
  • 10 g pancetta
  • 1 x bramley apple
  • whole almonds
  • 100 g castor sugar

Method

  1. Loin:
  2. Heat the oven to its maximum setting 240 degrees c. Score the skin in a criss cross pattern. Cut a slit along the thick side of the loin, without cutting all the way through, to open it out like a book. Sprinkle the garlic and lemon zest all over the flesh and scatter the parsley and sage leaves along the centre. Sprinkle with salt and pepper. Roll up the loin and secure with butchers string at 3-4cm intervals. Place, skin side up, in a lightly oiled roasting tin. Pat the scored skin dry with kitchen paper, then rub with a generous drizzle of olive oil and a few large pinches of sea salt. Roast for 15-20 minutes until the skin is golden and starting to crisp. Turn the oven down to 180 c until the pork is cooked through and tender. Rest for 10-15 minutes before carving.
  3. Cabbage:
  4. Peel off the outer leaves and discard keeping the brighter inner leaves. Finely shred the cabbage and set aside. Finely chop the shallot and garlic. Cut the pancetta into small squares. Add vegetable oil to a hot pan and add the shallot, garlic and pancetta and sweat for 4-5 minutes. Add white wine and reduce until almost all the wine has evaporated and then add the chicken stock and cabbage. Add the cream and bring to the boil and then turn down the heat and simmer gently for about 20-25 minutes.
  5. Apples:
  6. Peel apple and remove the core. Cut into 1 cm disks. In a frying pan bring the sugar to a caramel and add some water. Add the apples to the syrup and reduce heat slightly. As the syrup starts to thicken add some butter and water to prevent from burning. Blitz the almonds and place onto an oven proof tray. Toast the almonds under the grill for 5-10 minutes. Remove apples from caramel and place directly onto almonds while still hot to coat.
  7. Rosti:
  8. Peel and grate the potatoes squeezing out the moisture from the potatoes afterwards using kitchen cloth or a clean towel. Add finely sliced red onion to the potato along with egg mixture and salt and pepper. In a hot frying pan add vegetable oil. Pack the rosti mixture into a metal ring and fry for 2-3 minutes on either side for a nice colour. Place in the oven to heat through.
  9. Sauce:
  10. When the Loin is resting, take the roasting tray and place on the hob and deglaze using the wine to give a flavoursome sauce. Pass the liquid through a fine sieve.


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