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Roast
Pork With Orange and Herb stuffing |
Serves
Cooking Time
Tempreature
Ingredients |
4 - 6
Allow 30 mins per 454g (1lb) plus 30-35 mins
Gas mark 5, 180°C, 350°F
900g - 1.35 (2-3lbs) boned British Pork Loin Joint
1 Onion, finely chopped
1 medium orange, grated rind and juice
75g (3oz) fresh breadcrumbs
1 x 15ml sp (1 tbsp) fresh sage, chopped
Salt and black pepper
Oil and salt for crackling |
| Mix
together the onion, orange rind, breadcrumbs, herbs and seasoning. Add sufficient
orange juice to bind. Pack the stuffing into the cavity left by the bone,
and secure with string. Brush the scored rind with a little oil and rub
in the salt. Weigh the joint and calculate the cooking time as shown above.
Place the joint on a rack and cook in a pre-heated oven for the calculated
time. Do not baste during cooking and drain away the excess fat after roasting.
Serve with new potatoes and a selection of fresh vegetables. |
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|
Pork
Steak With Creamy Blue Cheese Relish |
Serves
Cooking Time
Ingredients
|
2
Pork steaks 1-2cm thick: 6 - 8 mins
Pork steaks 2cm+ thick: 8 - 10 mins
2 x Lean Pork Steaks
2 x 15ml sp (2 tbsp) low fat fromage frais
12.8g (half an oz) of stilton cheese
1 spring onion, finely chopped |
| Grill
steaks according to chart. Meanwhile make the sauce; mix together all ingredients
in a bowl. Serve the steaks with a dollop of relish, new potatoes and a
crunchy green salad. |
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|
Pork
Chops Provençale |
Serves
Cooking Time
Ingredients
|
4 - 6
16 - 20 mins
4 - 6 Pork Loin chops
1 Onion, finely chopped
227g (8oz) can tomatoes, chopped
2 x 15ml sp (2 tbsp) white wine
1 x 15ml sp (1 tbsp) tomato purée
1 x 5ml sp (1 tsp) paprika
1 x 5ml sp (1 tsp) dried mixed herbs
1 x 5ml sp (1 tsp) oil |
| Mix
all the ingredients for the sauce in a bowl. Brush the chops with the sauce
before and during cooking. Grill or barbeque for 8 - 10 minutes, turning
occasionally. Heat any remaining sauce in a saucepan and serve with the
chops. Serve with crusty bread and salad. |
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|
Pork
and Mushroom Stir fry |
Serves
Cooking Time
Ingredients
|
2
approx. 10 mins
225g (8oz) lean Pork Steak, cut into strips
50g (2oz) mixed mushrooms, sliced
1 x 5ml sp (1 tsp) oil
4 x 15ml sp (4 tbsp) dry sherry
2 x 15ml sp (2 tbsp) dark soy sauce
1 x 5ml sp (1 tsp) clear honey
1 x 5ml sp (1 tsp) tomato purée
1.25cm root ginger, peeled and grated
1 x 2.5ml (half a tsp) cornflour |
| In
a bowl, mix together all the marinade ingredients except the cornflour.
Add pork, cover and leave for 15 minutes. Meanwhile prepare vegetables of
your choice (e.g. carrot sticks, green beans, fresh bean sprouts, celery,
small corncobs ). Drain pork and blend cornflour in marinade. Heat oil in
wok or large frying pan and stir fry the pork for 3 - 4 minutes until browned.
Add mushrooms and additional vegetables and cook for 2 - 3 minutes. Add
marinade and bring to the boil to thicken. Serve immediately with rice or
egg noodles. |
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