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24 September 2014

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RECIPE:Peter Gorton's Roast Loin of Pork with a herb and Devon blue cheese coating

Roast loin of pork
Peter Gorton's Roast Loin of Pork with a herb and Devon blue cheese coating
Follow the recipe below to make this delicious dish which features fresh loin of pork, fresh herbs and a Devon blue cheese coating - together with potato knish.

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Serves 4-6

Arrow 2 x pork tenderloins
Arrow Olive oil
Arrow 1 tablespoon Dijon mustard
Herb and Devon Blue Cheese Coating
Arrow 1 cup fresh breadcrumbs
Arrow 2 tablespoons of chopped fresh herbs parsley, basil, chives, and rosemary
Arrow 2oz chopped pitted black olives (optional)
Arrow 4oz Devon blue cheese, crumbled
Arrow 2 small cloves of garlic, finely chopped
Arrow Salt and pepper
Potato Knish
Arrow Pre-heat oven to Gas Mark 5/375f/19c
Arrow 4 large Cornish potatoes, pricked
Arrow 4 tablespoons chopped chives
Arrow 2 tablespoons unsalted butter
Arrow Salt and Pepper
Arrow 3 sheets filo pastry
Arrow 4fl oz clarified butter

Pre-heat oven to 220c/425f/gas mark 7
Seal the pork in hot oil until golden brown and then transfer to a baking tray.

Herb and Devon Blue Cheese Coating:
Mix the breadcrumbs, herbs and Devon Blue cheese together and season with salt and pepper set aside.

Coat the outer surface of the pork tenderloin with a thin layer of Dijon mustard and then cover with the breadcrumb mixture; press down well to bind the crumbs.

Return the pork to a baking tray and place in the oven and cook for 10 minutes and leave to rest for 5 minutes.

Potato Knish
Bake the potatoes for about an hour until tender. When cool enough to handle, peel and place the flesh in a medium saucepan.

Add the butter and mash the potato lightly, allow to cool. Then add fresh chives and season with salt and pepper and set aside.

Butter one sheet of filo pastry with the clarified butter repeat with the second one and place on the top of the first repeat with third sheet.

Cut sheets into four and divide the potato mixture between the squares. Roll each square into a cigar shape.

Brush the rolls with the remaining butter, place on a baking sheet and bake for about 15 minutes or until golden brown. Cut each knish in half.

Carve the pork into portions and place on pre-heated plates with the potato knish and braised red cabbage:


Serves 6-8
450g/1lb red cabbage
2 tablespoons oil
2 tablespoons port
1 level teaspoon salt
1 tablespoon honey
450g/1lb bramley seedling apples

Cut cabbage into quarters, remove the core and slice the cabbage across the grain. Put the oil in a pan, add the cabbage and gently sauté until soft but do not brown, add the chopped apples, 2 tablespoons of port and 1 tablespoon of honey and gently cook until tender. When cooked season to taste.

And finally...tuck in!
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