Why not take a break from the turkey or game this Christmas and enjoy a delicious alternative that is quick, easy to serve and just as appetizing. Pork Provençale is a most welcome dish to serve over the festive season that will leave the “chef” with ample opportunity to relax and join in all of the fun.
This recipe serves six. With all the ingredients to hand it shouldn’t take more than half an hour to prepare and only 60 minutes to cook, followed by a freeze/thaw and then another short cooking period.
Ingredients
- 1.5kg boned pork loin
- 2 tablespoons of olive oil
- 3ml of dry white wine
- grated rind and juice of an orange
- 2 thyme sprigs
- 2 rosemary sprigs
- 4 parsley sprigs
- 250g of spinach leaves
- freshly ground black pepper and grated nutmeg
For the finishing touch
- 15g beurre manié (5g butter, melted mixed with 10g flour)
- 6 tablespoons of double cream
- thyme sprigs to garnish
Preparation
Take off the pork rind and trim away most of the fat, then roll and neatly tie. Heat the oil in a large casserole, add the pork and brown well all over to seal.
Next add the dry white wine, orange rind and juice, herb, pepper and nutmeg. Bring to the boil, cover and simmer of one hour while you open some more presents. When the time’s up remove the herbs, skim off any excess fat from the cooking liquid and leave the pork to cool.
