Loin of pork stuffed with grainy mustard and mushrooms.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2 | kg | Loin of pork trimmed of excess fat |
| 900 | ml | KNORR 1-2-3 GRAVY Granules for poultry 25ltr |
| 30 | ml | COLMAN'S Wholegrain Mustard |
| 10 | g | Butter, slightly salted |
| 200 | g | Onions . Finely chopped. |
| 200 | g | Button mushrooms . Finely chopped. |
| 40 | ml | Olive oil |
| 200 | g | Wholemeal bread crumbs |
| 5 | g | KNORR PRIMERBA Garlic Paste |
Preparation
Advanced preparation:
Trim loin of all fat and skin. Heat oven to 190°C (375°F), Gas 5
Method:
1. Make an incision down the middle of the pork loin. Spread the mustard evenly on the inside of the loin.
2. Make up the gravy as per manufacturers instructions, 75g powdered granules to 1ltr boiling water. Keep warm in bain marie.
3. Place the butter in a frying pan and bring to a high heat, sauté off the onions, garlic and mushrooms, until soft. Place half of the olive oil in a frying pan, over a medium heat and gently brown the breadcrumbs mix both together, cover and chill till required for use. Add the porcini mushroom bouillon to taste.
4. Place the stuffing mix on top of the mustard smeared loin and roll. Tie securely. Seal the pork in the remaining hot olive oil, then cook in the pre heated oven for approximately 1 hour, or until thoroughly cooked. Rest for 10 minutes.
5. Serve centre of plate in slices served with the gravy.
Handy Hints:
If your customers enjoy crackling, score the skin of the loin with a sharp knife and brush lightly with KNORR Garlic herb paste. Roast until crispy and serve portioned, as a garnish to the dish.
The consistency of the gravy can be adjusted by adding more granules to thicken or water to thin. Can be held in a bain marire.
Healthy Hint.
Serve with mashed sweet potato and steamed broad beans.
Nutrition Information per Portion (typical values): 657 Calories, 43.9g fat of which saturates 15.1g, 1.82g salt.
