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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.

 


Method

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.

 

Ingredients

Roast Loin of Pork

1 Loin of Pork
3 Onions, quartered
2 Carrots, halved
1 clove Garlic, halved
Thyme
Rosemary
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

Gravy

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

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