A very very Happy Easter to all you wonderful folk! What have you all been up to during these short holidays? As you might have been following this week, I’ve been enjoying the early European spring exploring the stunning historic markets of London, relishing in all the farmers produce I can dream of! I am drinking in all the culture and have met so many incredible food producers over the last few days..it has been exceptional. With all this wonderful worldly gourmet fare around me, I was inspired to create a festive Easter recipe that brings together all the seasons in one celebratory dish. I know it is traditionally meant to be lamb, but this year, I bring you a rather decadent rich pork recipe that is sure to impress! This is quite special, so I hope it brings as much joy to your Easter feasting as it has to mine!
Serves approximately 7 people
4 pork loins
¾ cup chopped dried apricots
½ bunch flat leaf parsley, leaves picked
½ tsp cinnamon
½ tsp allspice
½ tsp cayenne pepper
½ tsp cardamom powder
½ tsp ginger powder
½ tsp black pepper
8 tbs oil
1 tbs butter
2 cups thick double cream
2 heaped tbs of Apricot Chutney
12 slices of back bacon
1.Remove all the sinew, (this is the whitish tough muscle that sometimes covers the loin and is what makes meat very tough) and excess fat from the pork loins. Cut the loins in half splitting them in two as one long loin piece is very difficult to cook.
2.Cut a slit down the middle, gently parting the meat
3.Mix the cinnamon, allspice, cayenne pepper, cardamom powder, ginger and black pepper together. Combine with 5 tbs of oil
4.Rub this mixture all over the loins. If
5.Stuff with 1 tbs of chopped apricots, pressing in firmly.
6.Add a layer of picked parsley leaves, over the apricots.
7.Squeeze the opening together.
8.Place 3 pieces of bacon, side by side. Place the pork loin on the bacon.
9.Now, starting from one side, roll the bacon and pork loin together, as you would if you were making a swiss-roll, essentially wrapping the loin in the bacon.
10.Secure firmly with 3 toothpicks.
11.Try and leave the loins in the fridge for at least 30 minutes before cooking. This helps the bacon to stay firmly on the loin when pan frying.
12.Heat a wide frying pan on a medium heat. Add the remaining oil and let this heat till hot but not smoking.
13.Place garlic in the pan and let it fry to flavour the oil.
14.Now place in the pork loins and start to gently cook these, turning them over frequently but gently. The idea is to seal the bacon and let the meat inside cook slowly. This will take approximately 9-10 minutes. Keep a check that the heat is not too high. Remove all the garlic from the pan as it starts to get golden brown.
15. My golden rule to check the meat is fairly done is to press it. You want it to feel firm, not soft.
16. Remove the meat from the pan. Let it rest for 1 minute on a chopping board, covered in foil. Keep the pan on the heat.
17. Now slice the meat at slight angles. Place back in the pan for 10 seconds on each side to finish the final cooking.
18. Remove from the pan and place in a warm plate, covered with foil.
19. In the same pan, add the butter and the apricot chutney. Let this fry and sizzle for a minute or two.
20. Now add the double cream. Cook this sauce for 1 minute, stirring all together. Strain and get ready to serve up.
21.Place the hot sauce in your serving plate and gently place the pork loins on the sauce.