Pork loin with pump­kin purée and pecorino

Food and Travel (UK) - - Contens -

Serves 8

For the pork

2kg bone­less pork loin, skin off 6 gar­lic cloves, sliced

3tsp fen­nel seeds

1tsp chilli flakes

4tbsp olive oil

For the pump­kin purée

1.2kg well-flavoured pump­kin or but­ter­nut squash olive oil freshly grated nut­meg

100g mas­car­pone

To serve pecorino cheese, shaved

kitchen string

Lay the pork on a board, flesh­side up, and make in­ci­sions all over it with a sharp knife. Push sliv­ers of gar­lic into the in­ci­sions.

Crush the fen­nel and chilli in a mor­tar and pes­tle, add the olive oil, sea­son with salt and pep­per and rub over the flesh, push­ing bits down in­side the slits.

Place in a dish, cover and put in the fridge overnight. Re­turn it to room tem­per­a­ture be­fore cook­ing.

Pre­heat the oven to 220C/425F/Gas 7. Roll the loin and tie at in­ter­vals with kitchen string (not too tight; it should hold its shape, not look like a sausage). Cook for 25 min­utes. Re­duce the oven tem­per­a­ture to 180C/350F/ Gas 4 and con­tinue to cook for 1 hour, bast­ing oc­ca­sion­ally.

Cut the pump­kin into wedges and re­move the seeds. Place the wedges into a roast­ing tin, driz­zle with olive oil, sea­son with salt and pep­per and bake with the pork for an­other 40 min­utes un­til ten­der.

Check to see if the pork is cooked; the juices should run clear with no trace of pink when pierced. Cover with foil, place a tea towel on top to in­su­late and al­low to rest for 15 min­utes.

Dis­card the skin from the pump­kin. Purée with the nut­meg, salt and pep­per and mas­car­pone. Gen­tly re­heat, then place in a warm dish and top with the pecorino. Slice the pork and serve.

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