Ingredients
Seasoning and Meat
- 3x sprigs of rosemary, very finely chopped
- 2x medium cloves of garlic - minced
- 2 tbsp extra virgin olive oil
- 1x boneless 100% NZ __pork loin (scotch) - 1kg approx
- Salt and freshly ground pepper
Hazelnut Sauce
- ½ cup white wine
- 1 cup chicken or vegetable stock
- 2 tbsp butter
- ½ cup hazelnuts - toasted and roughly chopped
Method
Step 1
Roasting the __pork loin
- Preheat the oven to 200°C.
- Add the minced garlic, rosemary and olive oil together and stir to combine.
- Rub the meat with rosemary mix and season with salt and pepper.
- Place in a roasting dish, place in the oven and roast for 45 minutes, or until an internal temperature of 63°C is achieved.
Step 2
Making the sauce
- Remove the roast from the oven, take the pork out of the roasting dish and set aside to rest so that the juices re-distribute.
- Meanwhile, scrape all the juices out of the roasting dish into a saucepan.
- Add the wine, chicken stock and hazelnuts to the saucepan and place over a medium heat.
- Reduce sauce by half, then drop in the butter and allow to melt
- Bring the sauce back to the boil. Once the butter is melted, give the pot a quick shake to emulsify the sauce.
Step 3
Plating up
- To serve, slice the roast pork loin, spoon the hazelnut sauce around and on top, and garnish with a sprig of rosemary.
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