Bacon and Herb Wrapped Loin of Pork with Mixed Vegetable Gratin

I frequently include pork recipes on my blog as I think this cut of meat has a lot to offer – it is lean, it goes well with most herbs, and is relatively easy on the pocket. This recipe gives the pork loin a depth of flavour, is wrapped in bacon to baste it while cooking, and compliments the vegetable gratin perfectly.

1kg pork loin

1T freshly ground pepper

175g thin streaky smoked bacon

6 bay leaves

6 sprigs of rosemary

6 sprigs of thyme

150ml chicken stock

150ml rose wine

4T quince or red currant jelly

Preheat the oven to 200C

Rub the pepper over the loin. Wrap in bacon and secure at 5cm intervals with string. Roast for 20 minutes.

Remove from the oven and reduce the temperature to 180C. Place a sprig of each of the herbs under the string.  Add the stock and wine to the roasting pan. Roast for another 45 minutes.

Remove the meat and allow it to rest. In the roasting pan, reduce the pan juices on the stove top until a gravy forms. Add the jelly and serve with the meat in a jug.

Mixed Vegetable Gratin

850g potatoes peeled and sliced

3 sweet potatoes peeled and sliced

1 butternut peeled and sliced

450ml cream

150ml vegetable stock

2T wholegrain mustard

1 large egg, beaten

100g parmesan freshly grated

2T fresh thyme finely chopped

Preheat the oven to 200C.

Par-boil the potatoes for 10 minutes, adding the sweet potato and butternut to cook for 5 minutes. Drain and set aside.

Mix together the cream, stock, mustard, parmesan, thyme and egg and season with salt and pepper.

Layer the vegetables in a baking dish. Pour over the liquid and bake for an hour. Cover the vegetables with foil if they start to brown.

Banting: replace the potatoes, sweet potatoes and butternut with courgettes, brocolli and cauliflower. Omit the jelly from the pork recipe.