WITH CRISP CRACKLE, ROASTED CARROT, SWEDE & FENNEL, YORKSHIRE PUDDING & RED WINE GRAVY
PREP TIME: 20 mins
COOK TIME: 2.5 hrs
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Borrowdale Pork Loin, rolled (approx. 1kg)
1 bunch Heirloom baby carrots
1 baby fennel
4–6ea pearl onions
1 bunch green asparagus
Salt & pepper
250ml red wine gravy
145g plain flour
Lard or other animal fat/rice bran oil
In a 1 litre size bowl start to combine Yorkshire pudding batter by whisking 4 eggs until homogenous. Gradually add in flour while whisking so no lumps form. Add milk gradually while whisking to achieve a smooth batter. Set aside in fridge to rest (ideally overnight) until ready to cook.
Preheat oven to 220°C. Scour skin of loin, add some olive oil and rub in salt. Place in baking tray and oven roast for 30–40 minutes before reducing oven temp to 170°C for a further 1½ hours.
At this point you are able to take advantage of the high oven temperature to cook the Yorkshire puddings. Use a muffin tray with approx. 20ml of Lard in each muffin mould and heat for 5 minutes before pouring in approx. 50–60ml of batter per mould. These take approximately 10 minutes to cook per batch.
Wash and peel vegetables and cut into desired sizes. Place vegetables into a bowl and coat with olive oil and seasoning. Line a separate baking tray and add vegetables. Place in oven when the temperature is reduced.
Remove roast and rest in warm place. Reheat red wine gravy in a small pot on the stove or in the microwave. Place Yorkshire puddings in oven for a couple of minutes.