Cold Loin of Pork with Herbed Dressing |
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2kg boned rolled loin of pork, rind removed. 2tblsp oil 1 large onion,finely chopped 2 carrots, finely chopped 1 stick celery, finely chopped 1 large pice orange zest 1 sprig thyme 2 sprigs parsely 3 sprigs fresh dill 175ml dry white wine 175ml light beef stock salt and pepper 1 tblsp snipped chives Herb Sauce 1 tblsp lemon flavoured mustard 6 tblsp yoghurt 2 tbslp finely chopped dill 2 tblsp finely chopped sorrel 1 tblsp finely chopped summer savoury 150ml mayonnaise |
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Put oil in heavy based saucepan. Heat oil, add pork and brown on all
sides over a moderate heat. Remove pork. Add onion, celery, carrots and orange zest and saute gently for 15 minutes until vegetables are soft and golden. Return the pork to pan, laying it on top of the vegetables. Surround with sprigs of herbs and pour over wine and stock. Season lightly with salt and pepper and bring to the boil. Cover the pan and simmer gently for 1.5 - 2hours or until pork is tender. Bast and turn the meat several times during cooking. Lift the meat out of the pan, cover with foil and leave overnight to cool.Strain the juices remaining in the pan and put liquid into refrigerator to set slightly, overnight. Take 6 tblsp reserved liquid and put in blender with the lemon flavoured mustard, yoghurt, dill, sorrel and summer savoury. Blend to a puree. Add yoghurt and herb puree to mayonnaise, stirring well to mix thoroughly. The sauce thickens after chilling. Arrange sliced pork on platter and pour over the sauce. Refrigerate for 30 minutes before serving. Decorate with snipped chives. |