Pork is such an amazingly versatile meat and one from which many of my favourite things are derived. Black pudding, jamon, brawn, and pork chops! You can literally use every thing on this noble beast from head to tail, and after all if you are going to kill an animal to eat it, the least you can do is to make use of every single last bit.
This is a great looking dish that can be made without much fuss, a lot of the items being well suited to pre-preparation. The combination fragrant elements of rose and red peppercorn to classic pairings for pork like sage and mustard works really well, adding another dimension to the already tried and tested. I favour a sous vide for this kind of cooking, especially as pork loin is a supremely challenging thing to cook right if you aren’t able to hold the temperature constant. It is however possible to cook this same dish just frying the pork loin first or throwing in the oven for 20 mins before applying the rub. Enjoy! Ingredients: (Serves 2) 1 pork loin (around 4-500 g) Broccoli stem 2 medium floury potatoes Dijon mustard Sauce: Red wine, bay leaf, carrot, onion, Madeira, Pedro Jimenez Rub: Dried rose petals, red pepper corns, sage Method: 1. Season the pork loin liberally and place with a knob of butter into a food-safe ziplock bag. Place in the sous vide at 65c/149 f for 1.5 …
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