rolled pork loin
1tbsp olive oil
15g (1/2oz) butter
1 onion, finely diced
2 cloves garlic, finely sliced
150g (5oz) white mushrooms, sliced
150g (5oz) chestnut mushrooms, sliced
125ml (4fl oz) white wine or vermouth
freshly ground black pepper
100ml (3 1/2oz) double cream
50ml (2fl oz) crème fraiche
1/2 lemon, juiced
Entertaining your dinner guests with this recipe is so easy – succulent pork loin smothered in a creamy mushroom sauce makes this a true winner!
Preheat the oven to gas 7, 220°C, fan 200°C. Place the pork in a small roasting tin. Using a sharp knife, score the skin of the pork and rub liberally with the olive oil and salt, covering it thoroughly. Roast the pork loin for 20 minutes.
Reduce the oven temperature to gas 5, 190°C, 170°C fan and roast for 1 hour, covering with foil if it starts to brown too much. Remove the meat from the oven and cover it with foil, allow to rest for at least 20 minutes.
For the sauce, heat the butter and remaining olive oil in a medium pan and fry the onions over a low heat until very soft. Increase the heat slightly and add the garlic and mushrooms, cook until soft. Add the white wine or vermouth to the pan, to deglaze, and simmer for a few minutes until the liquid has halved in volume. Season with a pinch of salt and plenty of freshly ground black pepper. Set aside until ready to serve.
Just before serving stir the cream, crème fraîche and lemon juice into the sauce. Heat over a low heat to warm through. Serve the pork loin in thick slices, with the mushroom sauce poured over.