Ingredients
Method
Roasting Your Havoc Pork Loin
- Preheat your oven to 240deg C
- For great crackling on your pork loin remove the loin from the wrapping and place on a tray in your fridge for 4 hours to allow the skin to dry a little.
- Using a sharp knife score lines through the skin of the pork being careful not to cut into the meat. Space your cuts about 5mm apart. I used a box cutter knife as you can set the depth of the blade.
- Drizzle with a little olive oil, grind over plenty of sea salt and rub into the slits you have scored and over the skin. Don't worry if you have too much salt, just brush a little off. You can also brush more off after cooking.
- Grab a large baking tray and line the base with tin foil, place a piece of greaseproof paper on top of the foil.
- Peel and slice your onion into 1cm slices and lay in a line to create a base for your pork to sit on, place the sage leaves on top of the onion slices.
- Place your pork loin on top of the onion and sage. And insert your meat probe, and wrap the foil up and around the meat leaving the skin exposed.
- Place into your pre heated oven, near the top (one down from your top level).
- Set your timer for 20 minutes, you want to start your pork at a really high temperature to get your crackling started. After 20 minutes check that the skin is bubbling and starting to crackle. If your pork is starting to brown and crackle turn the heat down to 190 deg C.
- Set your timer for another 20 minutes and allow it to cook, Remember to check your meat probe as you want the internal temperature to reach 62 deg C.
- Once the pork has reached the ideal internal temperature of 62 deg C, remove from the oven and allow to rest for 20 minutes.
Parsnip Puree
- Peel your parsnips and cut into chunks.
- Place into a sauce pan and top with the milk.
- Place onto the element and bring to a boil then reduce to a gentle simmer. Cook until soft.
- Strain off the milk, reserving a little to loosen your puree.
- Place the parsnips into a blender with a pinch of salt and the butter, add a couple of tablespoons of the milk you kept back.
- Blend until smooth, set aside until needed.
Roasted Apples
- Grab a large piece of foil and place onto a tray, add a piece of greaseproof paper on top of the foil.
- Cut your apples in half across the middle. I chargrilled my apples at this step but this is optional.
- Lay them out onto your baking paper, cut side up. Drizzle over a little olive oil, a pinch of salt, fresh sage leaves, star anise and cinnamon.
- Wrap into a parcel and bake in the oven for 20 minutes while your pork is cooking. Keep wrapped until needed.
Confit Shallots
- Peel your shallots keeping the root on so they don't fall apart during cooking.
- Place into a small saucepan with a pinch of salt, a drizzle of oil and butter. Place the lid on to cover.
- Place onto your element on a low heat and cook gently until soft, keep them moving every so often so they don't burn on one side. Keep warm until needed.
Seeded Mustard Sauce
- Slice your peeled shallot and garlic, place into a small saucepan with butter and cook on a medium heat until soft.
- Add the white wine and reduce until nearly gone and the alcohol has cooked away.
- Add the cream and reduce for a couple of minutes. Strain through a sieve to remove the shallot and garlic from the sauce into a bowl and stir in the seeded mustard.
- Check the taste, season with a pinch of salt if needed.
To Assemble
- Assemble with your choice of seasonal vegetables, we used baby carrots.
- You can serve this amazing pork loin either as a shared family style platter or plated fine dining style to impress your family and friends.
Notes
- Placing your pork on the onion and sage base keeps the pork off the base of the tray and stops the meat cooking too fast and drying out.
- If you need to crackle your pork more during the cooking process you can set your oven to the highest temperature and place the setting on grill to give it that extra boost of heat. Just keep an eye on it as it can burn quickly.
- Prepare the accompaniments to this dish whilst your pork is roasting and resting.