Berkshire Pork Loin erkshire Pork Loin AWS
29/05/2013
Berkshire Pork Loin - Maggie Beer, a Barossa Food Tradition
Berkshire Pork Loin Winter and Autumn
Dinner
Serves 4 INGRED IENTS 700g saskia beer black pig' free range berkshire pork loin skin on 1.0L boiling water 3 fennel seeds 3 tbspn sea salt 1 zest of a lemon 3 bay leaves 3 tbspn Verjuice
Fennel and Apple with Cider 3 tbspn Extra Virgin Olive Oil Berkshire Pork Loin METHO D
1
Using a sharp knife, score the skin of the pork just through to the fat.
2
Place onto a rest rack, and place over the sink. Pour the boiling water over the pork to open up the skin.
3
Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves.
4
Place on a tray, cover and place into the fridge overnight.
5
Preheat a fan-forced oven to 260C or as hot as your oven will go.
6
Pat dry the loin with paper towel, place onto a baking tray and place into the preheated oven and cook for 25-30 minutes depending on your oven.
7
Remove the pork from the oven and deglaze with Verjuice, making sure you do not drizzle over the crackling. Allow to rest for 15 minutes in a warm spot.
2 baby fennel bulb sliced lengthways 3 baby golden delicious apples cored 200ml Heritage Apple Cider 3 reserved fennel tips from fennel To season sea salt To season freshly cracked black pepper
B E R K S H I R E P O R K L O I N appears in Good Food and Wine Show 16 Pork 17
Fennel and Apple with Cider
8
Place a large non stick frying pan over medium high heat, add olive oil.
9
Add the fennel and apple to the pan, cook each side for approximately 4-5 minutes or until a light golden caramel colour.
10
Add the cider and reduce the heat to low and place a cartouche on top of the fennel and apples.
11
Place a tight fitting lid on the frying pan, then cook for 20-30 minutes or until the fennel cores soften.
12
Remove the fennel and apple from the pan and place onto a resting plate and set aside. Increase the heat and reduce the remaining cider liquid in the pan down to approximately 3 tablespoons, add the reserved fennel tips and season with sea salt & freshly cracked black pepper.
13
Serve the fennel and apple with the reduced sauce with the sliced pork.
www.maggiebeer.com.au/recipes/berkshire-pork-loin
1/2
29/05/2013
Berkshire Pork Loin - Maggie Beer, a Barossa Food Tradition
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/berkshire-pork-loin
2/2
Berkshire Pork Loin - Maggie Beer, a Barossa Food Tradition
Berkshire Pork Loin Winter and Autumn
Dinner
Serves 4 INGRED IENTS 700g saskia beer black pig' free range berkshire pork loin skin on 1.0L boiling water 3 fennel seeds 3 tbspn sea salt 1 zest of a lemon 3 bay leaves 3 tbspn Verjuice
Fennel and Apple with Cider 3 tbspn Extra Virgin Olive Oil Berkshire Pork Loin METHO D
1
Using a sharp knife, score the skin of the pork just through to the fat.
2
Place onto a rest rack, and place over the sink. Pour the boiling water over the pork to open up the skin.
3
Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves.
4
Place on a tray, cover and place into the fridge overnight.
5
Preheat a fan-forced oven to 260C or as hot as your oven will go.
6
Pat dry the loin with paper towel, place onto a baking tray and place into the preheated oven and cook for 25-30 minutes depending on your oven.
7
Remove the pork from the oven and deglaze with Verjuice, making sure you do not drizzle over the crackling. Allow to rest for 15 minutes in a warm spot.
2 baby fennel bulb sliced lengthways 3 baby golden delicious apples cored 200ml Heritage Apple Cider 3 reserved fennel tips from fennel To season sea salt To season freshly cracked black pepper
B E R K S H I R E P O R K L O I N appears in Good Food and Wine Show 16 Pork 17
Fennel and Apple with Cider
8
Place a large non stick frying pan over medium high heat, add olive oil.
9
Add the fennel and apple to the pan, cook each side for approximately 4-5 minutes or until a light golden caramel colour.
10
Add the cider and reduce the heat to low and place a cartouche on top of the fennel and apples.
11
Place a tight fitting lid on the frying pan, then cook for 20-30 minutes or until the fennel cores soften.
12
Remove the fennel and apple from the pan and place onto a resting plate and set aside. Increase the heat and reduce the remaining cider liquid in the pan down to approximately 3 tablespoons, add the reserved fennel tips and season with sea salt & freshly cracked black pepper.
13
Serve the fennel and apple with the reduced sauce with the sliced pork.
www.maggiebeer.com.au/recipes/berkshire-pork-loin
1/2
29/05/2013
Berkshire Pork Loin - Maggie Beer, a Barossa Food Tradition
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/berkshire-pork-loin
2/2
