Honey-Glazed Pork Loin with Apple, Raisins, Lemon and Rosemary and Sherry Jus
When ordering your boneless pork loin ask the butcher to leave belly attached to the loin. You want the butcher to remove the skin with as little fat as possible, as in this recipe you will be wrapping the loin with the skin.
100ml (1/3 cup + 1 tbsp) Moscatel Emilin sherry (warmed)
225g (1 ½ cups + 1 tbsp) jumbo raisins
50g (5 tbsp) butter
184g (4) shallots (peeled and finely chopped)
1 clove garlic (finely chopped)
215g (1) apple (peeled, cored and cut into 5mm-7mm dice)
1 ½ tsp finely chopped rosemary leaves
5g (1 tsp) finely grated lemon zest
30ml (2 tbsp) lemon juice
1/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper
2.1kg-2.6kg boneless pork loin (with belly attached and skin off)
Pork and Sherry Jus
Place sherry into a small pot and, over a gentle heat, bring to just below simmer point. Add raisins and stir. Cover with plastic wrap and leave to soak overnight or till cold.
Place butter into a heavy-based pan and melt over a medium heat. Add shallots and cook for 4-5 minutes or till soft.
Add garlic and cook for a further 2-3 minutes or till soft.
Add raisins with liquid, apple, rosemary, lemon zest, lemon juice and stir constantly for 6-8 minutes or till apple has softened and most of the liquid has evaporated.
Remove from heat, add salt and pepper and cool.
Preheat oven to 190°C.
Place pork, fat-side down, onto a clean work surface and butterfly loin part of pork by cutting in half horizontally to three-quarters of the way through the meat. Fold out so the entire piece of pork is all one thickness. If pork is not an even rectangle cover pork with a plastic bag and, using a mallet, pound the centre part till width is even with the loin end.
Spread stuffing evenly over pork. Starting from the loin end of the pork, roll pork as you would a Swiss roll. Wrap skin around pork loin and, using kitchen string, tie at regular intervals.
Grease a roasting rack with butter, oil or baking spray and place into roasting dish. Place pork, seam-side down, onto roasting rack and place into preheated oven. Cook for 1 ½ to 2 hours (cooking time is dependent on weight of pork) or till internal temperature of pork is 55°C or when skewer is inserted running juices are pink, not red and when removed skewer is warm not hot.
Remove pork from oven and brush pork skin all over with Honey Glaze.
Return pork to cook for a further 30 minutes, basting every 10 minutes, till internal temperature of pork is 68°C, juices run clear and skin is dark golden brown and crispy.
Remove from oven and rest at room temperature under aluminium foil and tea towels for 30 minutes.
To serve: Using scissors remove string. Move skin to a board and, using scissors, cut skin (crackling) into portions. Carve pork into thick slices and serve hot with Sherry Jus.
48g (4 tbsp) Tawari honey
2 tsp Edmond’s Fallot Grainy Mustard
5g (1 tsp) finely grated lemon zest
Into a small pot place honey, mustard and lemon zest and place over a low heat. Stir till warmed through and amalgamated.
(makes 250ml/8 serves)
250ml (1 cup) pork stock
60ml (4 tbsp) crab apple jelly
100ml (1/3 cup + 1 tbsp) Moscatel Emilin sherry
1 tsp sherry vinegar
flaky sea salt and freshly ground black pepper
1 tbsp cornflour
2 tsp water
Place pork stock into a small pot and place over a high heat to bring to the boil. Reduce heat to medium-high and reduce by half. Pour into a jug to measure 125ml.
Return stock to pot and place over a medium heat. Add crab apple jelly, sherry, sherry vinegar, salt and pepper and stir till jelly has dissolved and jus has come to the boil.
Place cornflour into a small bowl and add water to form a paste. Stir into jus to thicken. Stir over heat for 2-3 minutes to cook out cornflour. Serve hot.
(yields 1.4 litres)
It is important to skim stock regularly to ensure it is clear and nicely flavoured. If scum is allowed to boil back into the stock, the stock will become cloudy and tainted.
3.5kg pork bones
270g (1½ large) onions (roughly chopped)
470g (3-4) carrots (washed and roughly chopped)
350ml (1 + 1/3 cups + 1 tbsp) boiling water
210g (2-3 stalks) celery (washed)
175g (2-3) tomatoes (roughly chopped)
bouquet garni (parsley stalks, thyme, 2 bay leaves, a few peppercorns)
Preheat oven to 200°C.
Place bones into large roasting trays and roast for approximately 1 hour or till bones are well browned (turning if necessary).
Add onion and carrots and continue roasting for a further 30 minutes.
Transfer bones, onion and carrots to a large, non-reactive saucepan. Deglaze roasting trays with boiling water and add this liquid to the saucepan.
Add celery and enough water to cover contents of saucepan (approximately 5.5 litres).
Bring saucepan to the boil and remove any scum that forms on top. Add tomatoes and bouquet garni and simmer gently for 5-6 hours (skimming occasionally).
Strain stock through a fine sieve lined with muslin and allow to cool in shallow containers. Refrigerate overnight.
The next day, remove any fat which has solidified on the surface and place stock into pottles to be frozen.