About Us | Studies | Contact Us | Membership | Job Opportunities | Log In

You are here: Welcome > Recipes

Roast Loin of Pork with Confit Potato, Creamed Savoy cabbage with Gravy and Apple sauce

Main Ingredient(s): Pork & Bacon

Type: Main Meal | Difficulty: Hard | Serves: 4

Roast Loin of Pork with Confit Potato, Creamed Savoy cabbage with Gravy and Apple sauce, from Eadie Manson.



Roast Loin of Pork Method:

Heat the oven to 220c/Gas 7. Place all the vegetables and flavouring on the bottom of a roasting tray. Sit the pork loin on top, season and rub with the oil. Place in the oven and roast for 15 mins, turn down to 180c and roast for a further 1 hour. Remove and keep warm covered in tin foil.  Retain the tray for the gravy.


Confit Potato Method:

Cut a round disc out of the potato using a metal cutter about an inch thick. Melt the 50gms of butter gently over a low heat with the flavourings.  Add the potato then turn up the heat and cook for 5 mins until the potato starts to take on a golden brown colour. Turn the potato over and add the rest of the butter. Place in an oven at 160c/Gas 4 for approx 40 mins until the potato is tender.


Creamed Savoy Cabbage Method:

Bring a large pan of salted water to the boil, blanch and refresh the cabbage for 2 mins then place in an ice bath. Sweat the onion and garlic in some olive oil for 5 mins until soft but not coloured. Add the carrots and continue to cook for another 4 mins. Add the cream and reduce down and cook until the carrots are tender. At service add the blanched cabbage and lid and steam through for 5 mins until cooked.


Gravy Method:

Remove the entire vegetable trivet and pour off any oil. Heat the tray on the stove, add all the vegetables and flavourings and brown on the stove for 3-4 mins. Add the red wine and boil down to reduce until all the alcohol is evaporated. Add the chicken stock, bring to the boil and simmer for 30-40 mins or until it’s reduced by half. Thicken with a little arrowroot if required, strain then use.


Apple Sauce Method:

Place the sliced apples, water and lemon juice in a pot with a tight fitting lid. Cook over a low heat for 20-25 mins.  Remove the lid and stir in the sugar. Add the diced butter and beat in. Keep warm until service.



Roast Loin of Pork

1 Loin of Pork
3 Onions, quartered
2 Carrots, halved
1 clove Garlic, halved
3 Bay Leafs
2 tbsp Oil

Confit Potato

1 Potato
50gms Butter
1 clove Garlic, crushed
Thyme Sprig
Bay Leaf
150gms Butter

Creamed Savoy Cabbage

1 Onion, sliced
2 clv Garlic, chopped
½ Savoy cabbages, julienned
2 Carrots, diced
2 tbsp Olive Oil
250mls Cream


Roasting Tray from the pork
1 Carrot, diced
1 Onion, diced
2 ribs Celery, diced
1 Leek, chopped
2 clvs Garlic, bashed
Thyme Sprigs
Rosemary Sprigs
500mls Red Wine
750mls Chicken Stock

Apple Sauce

900g Cooking Apples, peeled, cored and sliced
75ml Cold water
½ Lemon, juiced
1 tbsp Caster Sugar
50gms Butter, diced

Where to buy the ingredients in Fife...

› Pork & Bacon

Want something tasty in your inbox?

Register for updates

Suggest your own recipes

FInd out more

Meet some of our finest chefs

Find out more

More recipes like this

Fife Food Network — Promoting the best of Food from Fife

See what's happening on Facebook

What people are saying about Food from Fife on Twitter

Connect on LinkedIn

Subscribe to our feeds