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Roast Pork Loin
Provençal
Rustic Mountain Food Recipe
Thick
slices of tender
juicy roast pork loin.
A tasty herby garlic crust. Aromatic sweet and savory fruit sauce.
Pam and I discovered this dish as we drove down to St.Tropez after a
wine tasting trip to the Rhone Valley.
The smells and tastes of this magic recipe have
stayed with us ever since.
We
stopped to eat in Ramatueille, a walled mountain village just 5 or 6
miles above the cosmopolitan resort of St.Tropez, playground of the
rich
and Famous.
This chance stop rewarded us with one of the most memorable meals we
had had in years.
The pork was roasted in a wood burning oven, fed by off-cuts of the
local Grape Vines.
That warm, balmy evening we relaxed after our long drive - eating the
Fabulous
pork and drinking chilled glasses of Cote de Provence Rose.
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Ingredients
for Four People
A lean piece of Pork Loin, about 2
lb.
Two Cloves of Garlic, finely
chopped
One Teaspoon each of dried
Thyme, Marjoram and Sage
TwoOunces of good Bacon
Fat or Butter will do
Salt and Black Pepper
For
the Sauce
Three Ounces of Good quality
Sultanas
One Tablespoon of Balsamic
Vinegar
Twelve Small Button Mushrooms
Three Ounces of Brandy
One Cup of good Chicken Stock
One Teaspoon of Corn Starch
(Cornflour)
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OK - Make sure your Pork Loin is
well trimmed
of any fat or gristle
With
a sharp knife make a series of diagonal cuts along the top of the meat,
about 1/2 an inch apart and 1/4 inch deep - now repeat the cuts
diagonaly the other way. You will end up with diamond shaped cuts all
over.
Now turn the meat over and do the same on the
other side.
Rub the Bacon fat or butter all over the meat -
making sure to rub it well in.
Now roll the loin in the dried herbs and garlic
- sprinkle with salt and grind plenty of black pepper all over.
In a large non stick fry pan
brown
the meat all
over for about tenminutesand then
transfer to a
preheated oven at 180ºc./350ºf. for twentyminutes
- then
remove from the oven using a thick oven glove and let it rest
for 5 - 10 minutes.
Meanwhile make the sauce - it's really easy.
Put
all the ingredients except the corn starch into a pan and boil to
remove any remaining alcohol from the brandy. Slake the corn starch in
a little cold water and add it - bit by bit - to the sauce - until you
achieve the desired consistency.
Place the meat on carving board and cut into
even slices.
Spoon equal amounts of sauce on to four warm
dinner plates and arrange 2/3 slices of the Pork on top.
We bought this non-carcinogenic Le Creuset fry pan 3 years ago because
we were fed up with crumbling dangerous teflon on past purchases! We
have used it regularily on the hob and in the oven and it is still
perfect and non stick. Well worth the investment.
ET VOILA!
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Ask Pam
if you have any recipe problems..................she loves to help.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.