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Sunday, October 23, 2016

Simon Gault's Rosemary Roasted Pork Loin in Hazelnut Sauce

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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