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pork loin roasted with lentils

How To Cook Roast Pork Loin with Aromatic Lentils

  • 20 mins
  • medium
  • 6
jeff baker
Recipe by
Jeff Baker

Ingredients

  • PORK
  • Pork Middle Loin
  • Good quality fine sea salt
  • AROMATIC LENTIL HOTPOT
  • 100g pancetta finely diced
  • 10g butter
  • 1 large Spanish onion, finely diced
  • 1 stalk celery or 150g celeriac, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, finely chopped
  • 70 ml red wine vinegar
  • 50g tomato puree
  • 1.5 litres essential cuisine chicken stock
  • 150g French lentils (lentilles du Puy)
  • 1 teaspoon thyme leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 tsp. cornflour mixed with a little cold water
  • Chopped flat leaf parsley, for garnish
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Introduction

The crackling and lean quality of the Pork Middle Loin joint makes it ideal for roasting, made all the more flavoursome with a serving of aromatic lentil hotpot

Method

Roast Pork Loin with Aromatic Lentils

  1. Remember to remove your joint out of the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 200ºc temperature fan assisted or 215ºc without a fan
  3. Scald the pork rind by pouring over a full kettle onto the skin over a clean sink with the pork resting on a wire tray
  4. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement
  5. Season with good quality fine sea salt
  6. Place the pork skin side up onto the trivet which should line the base of the tray
  7. Place in centre of oven and roast for 20 minutes, then reduce the temperature to 190ºc and continue roasting for 30 minutes per 500g, reaching a core temperature of minimum 65ºc
  8. Remove from oven and pop onto a clean tray. Keep warm by covering with a sheet of tin foil and rest for a minimum of 20 minutes before carving

Aromatic Lentil Hotpot

  1. Fry the pancetta in a large pot over medium heat with the butter, stirring frequently until the fat is rendered and the meat is golden.
  2. Add the vinegar and reduce to syrup
  3. Add the onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes
  4. Add the carrots and garlic, stirring constantly and cook 1 minute more
  5. Add the tomato puree, chicken broth, lentils, thyme, bay leaves and bring to a simmer
  6. Thicken the sauce with a little cornflour by stirring into the simmering liquid a little at a time
  7. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes. Remove the bay leaves and discard

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