Gordon hosts a great dinner party – I can testify to that. His choice of recipe is always sure to impress, especially the way he can handle a duck, and a salmon (more on those later).
This recipe is one of his ‘winners’ and although I have yet to try it, at Gordon’s or at mine, I love pork so there’s no doubt this will be on my ‘to cook’ list. I’ll post pictures when I do.
According to Gordon this is especially good served with spring vegetables and saffron potatoes.
Firstly, here’s how to cook the meat.
- 1 tablespoon fennel seeds, toasted
- 1 tablespoon coriander seeds, toasted
- salt and black pepper
- 1.5 kg pork loin, skin removed but keep the fat on it
- 2 tablespoons olive oil
- 3 onions peeled and thinly sliced
- 6 fresh bay leaves
- 1 cup fino sherry (a very light dry sherry)
- Half a cup of chicken stock
Grind the seeds until quite fine and then rub over pork. Tie the pork with string to keep it round. Season with salt and pepper.
Heat oil in casserole or large heavy-bottomed pot and brown pork, fat side first. Saute onions and bay leaves in casserole or pot until onions are soft. Add pork and fino sherry. Bring to boil, then add chicken stock.
Turn right down and gently pot roast (you will need a lid) for 40 minutes. Turn pork over half way through. Set aside for 20 minutes, resting in sauce. Carve and pour the sauce over the various portions.
To make the saffron potatoes:
Saute a couple of onions until soft. Add saffron. Add agria potatoes and cook until they have a little bit of colour then season with salt and pepper, pour in a cup of chicken stock and cover the roasting pan with foil and bake for 30 minutes. Uncover and bake for a further 10.
(Photos by Pete – thanks!)