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Roast Pork Loin Recipe

2 years ago

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 ROAST PORK LOIN, TURNIPS, GARLIC AND ANCHOVIES
Is it not splendid when you have a guest to stay who cooks delicious things for you? A fine example is Ken, a chef from Sydney, who prepared this dish full of most of my favorite things. He even finished it off with a healthy splash of truffle oil, which I have omitted from this version, but please express yourself.
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Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Remove the skin of the pork in one piece (this is not hard: with a thin sharp knife, gently slice under the skin, following it around the pork), then gently score it (if in doubt your butcher will remove it and score it for you). Place the skin back where it was before. In a roasting tray lay out your onions and place your pork and skin on top of them, then season. Put into a hot oven for 2½ hours.
  2. Meanwhile, make your dressing: mix the garlic, anchovies, capers, parsley, oil, vinegar and pepper, and keep at the ready. Fifteen minutes before the pork is done cook your turnips in boiling salted water. When cooked add the greens then drain straight away. Place these into a serving bowl, dress, and toss so all get to know the dressing. Remove the pork from the oven; it will hold its heat well and will enjoy a rest if things are a little out of synch.
  3. If the skin is not crispy enough return it to the oven to crisp up while you slice the loin into chops. Place these on top of the dressed turnips and greens. Finally, remove the crisp skin from the oven and roughly chop it with a big knife. Top the dish off with this and serve.

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