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Pork RecipeEasy to make pork recipe of mustard loin of pork with melted potatoes. Includes photograph, list of ingredients and how to make mustard loin of pork with melted potatoes. |
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This easy to make Ingredients For Mustard Loin Of Pork With Melted Potatoes900g pork loin with the skin removed 2 tablespoons Dijon mustard 12 Rooster potatoes 75g softened butter Salt and pepper for seasoning (optional ingredient) How To Make Mustard Loin Of Pork With Melted PotatoesPre-heat the oven to 200ºC or Gas Mark 6. Trim any excess fat from the pork loin. With the tip of a small knife score the fat with small lines. Rub the mustard into the fat and then season with the salt and pepper. Place the pork joint into the fridge for about 30 minutes. Take a braising dish and spread the softened butter over the bottom. Cut 1cm off the end of each Rooster potato and put them flat side down into the braising dish so that they are placed together but not squashed. Pour cold water into the dish until the potatoes are covered and bring the water to the boil. Place the pork loin onto a roasting tray and place into the oven. Roast the pork for 50 minutes and then remove from the oven and set aside to rest for a further 15 minutes. The water should have reduced to dry and the potatoes should be tender. If the water has not reduced, remove from the oven and finish cooking on the gas until the potatoes are golden brown.
If you have a favourite pork recipe that you would like to appear on this Scottishrecipes page then please Contact Chris. Play our fun, free Whack The Haggis game at our other website www.aboutaberdeen.com More Scottish Cooking And Recipes From Scotland Scottishrecipes.co.uk would like to thank the team at Albert Bartlett for providing this pork recipe and photo on behalf of Andrew Fairlie. The potatoes recommended for this pork recipe are Rooster potatoes which are available from most Scottish supermarkets. You can learn more about Albert Bartlett and access more recipes at their website www.albert-bartlett.co.uk Scottish Cook Books
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