hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn November 2014 | Page 26

R a c h e l ’s

recipes …

Rolled Loin of Pork with
Parmesan Mashed Potatoe

Caramelised Onions, Port Jus and Green Bean
Bitter cold winter evenings are
approaching and this is the perfect
warming meal to get you through…
Treat yourself to a nice piece of pork loin
from your local butchers (I use H.A. Price
the Butchers in Holtspur) and ask them
kindly to roll it for you. Alternatively if you
fancy doing it yourself at home with a
quick supermarket buy just roll the loin
from the thick end and tie string several
times around it. I like to use the string as
a way of portioning the meat, therefore
making the measurements between the
strings even.
I’d recommend buying about 250g of pork
per person, in case you are unsure.

Method

Ingredients
1 Rolled Loin of Pork

1 Carrot

Preheat the oven to 220c.

700g Floury Potatoes

1 Celery Stick

100ml Olive Oil

1 Onion

100g Parmesan Cheese
(or to taste)

1 Clove Garlic

Salt and White Pepper

Bouquet Garni (1 Bay
leaf, small bunch of
parsley, sprig of rosemary,
small handful thyme tied
together)

Prepare your rolled loin of pork,
place skin side up on a wire rack
over a baking tray, brush with olive
oil and sprinkle with salt. Roast the
joint for 20 minutes and then reduce
the oven temperature to 190c for a
further 20 minutes.

2 Red Onions
50g Butter
1-2tbsp light brown sugar
Salt
Splash of Balsamic
Vinegar
400ml Port
750ml Stock
150ml water
26

Handful of Mushrooms

6 black peppercorns
10g Butter
250g Green Beans
10g Butter

Reduce the port by half in a
saucepan to take off the flavour
of the alcohol. Meanwhile, begin
to make the jus. Brown the carrot,
celery and onion in a deep pan. Add
the garlic for 30 seconds before
adding the stock, mushrooms,
peppercorns and bouquet garni.
Bring to boil and add the port. Keep

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