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Roast Loin of Pork
Ingredients
Serving: 6- 25 g butter
- 3 tbsp olive oil
- 1 fresh rosemary sprig
- 1 kg hind loin of pork, chined
- 175 ml dry white wine
- 4-5 tbsp hot milk
- salt and pepper
- boiled Tuscan or cannellini beans seasoned with extra-virgin olive oil and salt and pepper to serve (or any kind of vegetable sides of your choice)
Instructions
Utensils: Saucepan, Oval roasting tin- Preheat the oven to 180 c
- Heat the butter, oil and rosemary in a saucepan
- Add the pork and cook, turning frequently, for 5 - 10 minutes until browned all over
- Add the wine and cook until it has evaporated, then season with salt and pepper
- Transfer to an oval roasting tin then put in the oven and roast, turning occasionally and basting with hot milk, for 40 min - 1 hour or until cooked through
- Remove the pork from the oven and leave to stand for 10 minutes, then carve, serve with a side dish of vegetable
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