ROASTED PORK LOIN WITH PARMESAN POLENTA
Polenta is a golden and gluten-free cornmeal which adds the perfect creamy texture to this dish, deliciously constrasting with the crispness of the pork skin.
SERVES 6
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2kg (4½lb) British free-range pork loin, on the bone and the skin scored
-
½tbsp fennel seeds
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Pinch of grated nutmeg Salt and pepper
For the polenta:
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1.2ltr (2pt) hot chicken stock
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250g (9oz) coarse polenta (not the quick-cook variety)
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40g (1½oz) melted unsalted butter
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30g (1oz) grated Parmesan
For the apple sauce:
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4 Bramley apples, peeled, cored and roughly chopped
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1 small bulb fennel, halved and finely sliced
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1tsp fennel seeds
-
2 whole cloves
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2tbsp caster sugar
-
1 sprig fresh thyme
1 Preheat the oven to 220C/Gas 7. To cook the pork loin, sprinkle the skin with the fennel seeds, nutmeg and lots of sea salt and black pepper, then place on a wire rack over a roasting tin. Roast for 25 mins, then turn down the oven to 190C/Gas 5 and roast for another 1 hr and 25 mins.
2 To make the polenta, add the chicken stock to a pan, put on the hob and bring to the boil. Add the polenta in a steady stream, stirring until combined. Turn down the heat to a gentle simmer and leave to cook for 25 to 30 mins, stirring occasionally. Stir the melted butter through the polenta with the Parmesan. Season well.
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