Loin of Pork with a Walnut Crust

John Burton Race roasts this tender cut of meat in white wine and stock and serves it alongside tender sweet rhubarb and robust savoy cabbage
By John Burton Race
Loin of Pork with a Walnut Crust
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1.75 kg pork loin
  • 4 strips of lemon zest, blanched and shredded
  • 2 cloves garlic, sliced
  • 1 tbsp finely chopped parsley
  • 2 tbsp vegetable oil
  • 100 g walnuts
  • 100 g bread
  • 50 g butter, softened
  • 300 ml white wine
  • 300 ml chicken stock
  • 400 g rhubarb, cut into 5cm batons
  • 200 g caster sugar
  • Savoy cabbage, cut into quarters, core removed


1. Preheat the oven to 190C/gas 5. With a small knife make incisions in the pork. Into each incision poke a little shredded lemon zest, garlic and parsley. Season with salt.

2. Heat the oil in a roasting tin on the hob and when it's smoking hot add the pork, fat side down. Brown evenly on all sides, then roast in the oven for 30 minutes.

3. Meanwhile in a food processor, blend the walnuts and bread to fine crumbs. Add the butter, blend again to make a soft paste.

4. Remove the pork from the oven and pour off any fat from the tin, add the wine and stock and continue roasting for a further 40 minutes.

5. Take the pork out of the oven and reduce the oven temperature to 140C/gas 1. Tip the stock from the tin into a small pan and set to one side. Press the walnut paste onto the fat to create an even coating, return the pork to the oven and cook for another 15-20 minutes to brown the crust.

6. Place the rhubarb in an ovenproof dish, sprinkle with the sugar and add a little water. Bake in the oven for 20 minutes until tender.

7. Place the pan of stock over a high heat and boil until reduced by half to concentrate the flavours.

8. Bring a large pan of salted water to the boil, add the cabbage and cook for 10-15 minutes. Strain and shred while still hot, return to the pan it was cooked in and add a couple of tablespoons of the reduced pork stock and reheat gently over a low heat, adjusting seasoning if necessary.

9. To serve carefully position two batons of rhubarb on each plate alongside a portion of the hot cabbage. Slice the pork and put just off centre, leaning against the cabbage. Spoon around the pork juices.

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