A recipe from ” Floyd on Spain” by Keith Floyd.
Ingredients
- 900 g boneless loin of pork as lean as possible, rolled and tied
- sea salt
- 50 g butter
- freshly grated nutmeg
- freshly ground black pepper
- 1 tablespoon brandy
- 600 ml milk
- 100 g walnuts shelled
- 4 small cooking apples cored
- 25 g cornflour
Servings:
Instructions
- Sprinkle the pork joint generously with the sea salt and leave it for an hour or so.
- Rub half the butter over the pork and grate some nutmeg and pepper over it. (You could use ready-ground nutmeg at a pinch, but it doesn’t taste a tenth as good. Invest in a nutmeg grater.)
- Heat a deep flameproof casserole and pop in the pork joint; brown it well on all sides. Spoon in the brandy and set a match to it to flame the meat.
- Transfer the pork to a roasting tin, pour over the milk and roast in a preheated oven, 200°C/400°F (gas mark 6), for 30 minutes. Then add the walnuts and cook for about another hour, until the meat is tender.
- Score the apples round their middles with a sharp knife and bake in the oven for the last 30 minutes or so on a separate dish with a knob of the remaining butter on each.
- Lift out the pork. Thicken the pan juices with the cornflour, mixed with a little cold water, then strain the sauce into a jug. Carve the meat and serve it with the apples and some mashed potatoes. Hand round the sauce separately.
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