ITALIAN GRILLED LOIN OF PORK MARINATED WITH ROSEMARY, BAY LEAVES, GARLIC AND BALSAMIC VINEGAR, WITH BROAD BEANS AND PEAS
Ingredients
1 loin of (free range or organic) pork 1-1.5kg
5 tablespoons balsamic vinegar or /red wine vinegar
4 tablespoons extra virgin olive oil
salt and freshly ground pepper
½ bunch of rosemary
1 head of garlic - roughly chopped
5 fresh bay leaves
250g small broad beans (frozen are perfect)
250g frozen peas
zest and juice of 1 lemon
3 sprigs of basil
3 sprigs of mint
Method
Trim all of the fat from the pork loin, but leave the piece of meat whole.
Take the rosemary sprigs off the stems. Roughly chop the rosemary with the garlic. Mix the marinade of balsamic, olive oil, lemon juice and zest, rosemary and garlic, bay leaves and freshly ground black pepper.
Leave the pork in the marinade for one hour. Turn the meat regularly. Do not season the pork with salt until you are ready to cook it, as it will draw out the liquid from the meat.
Pre heat a griddle pan or barbecue until very hot. Preheat oven to 190°C .
Place the pork on the griddle pan and grill the meat for 3 minutes on each side. Remove from the griddle pan and place the pork in a roasting dish. Pour over the remaining balsamic marinade.
Place the pork loin in the oven and while it is cooking, continue to baste with the balsamic marinade. Roast pork for 45 minutes – or until cooked throughout.
TO COOK THE PEAS & BROAD BEANS
In a pan of boiling salted water, blanche the peas for 1 minute, and then strain into a bowl. Pour the hot water back into the pan and cook the broad beans for 3 minutes or until tender. Drain off water.
When the beans are still hot, dress them with the juice of 1 lemon and 3 tablespoons of olive oil, salt and freshly ground black pepper.
Roughly chop the mint and basil leaves and mix into bean salad
Serve with thinly sliced pork.
You could also fry off some small pieces of streaky bacon or pancetta and mix the blanched broad beans in the pan to absorb the flavours.
A combination of peas, broad beans, green beans or asparagus could also be used. The dish can be served hot, warm or at room temperature.
Categories
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