- Serves: 6
- Cook Time: 2 hours 10 minutes
- Prep Time: 55 minutes plus standing
- Effort: medium
- small bunch of thyme, leaves picked
- small bunch of sage, leaves picked and chopped
- 1 tbsp flakes sea salt
- 1.5 kg loin of pork, skin scored all over
- 3 shallots, halved
- flour, for sprinkling
- 300 ml stock or vegetable water
- black pepper
- purple sprouting broccoli, to serve
For the sweet potato dauphinoise:
- 500 ml milk
- 500 ml whipping cream
- 2 bay leaves
- 2 cloves garlic, crushed
- 2 shallots, finely sliced
- butter, for greasing
- 1 kg sweet potatoes, thinly sliced
- 75 g cheddar cheese, grated
- black pepper
For the apple sauce:
- 2 cooking apples, peeled, cored and cubed
- 50 g caster sugar
- slug of calvados
- 2 knobs of butter
1. Grind together the thyme, sage and sea salt flakes in a food processor until you have a paste. Rub this into the pork skin. Cover loosely with foil. Leave in the fridge for at least 1 hour to allow the flavours to develop.
2. Preheat the oven to 240°C/gas 9.
3. Place the halved shallots in a roasting pan and sit the piece of pork on top. Place on a high shelf in the oven and roast for 20 minutes.
4. Reduce the heat to 190°C/gas 5. Roast for 1 hour 45 minutes or until the meat reaches an internal temperature of 75°C.
5. Meanwhile, make the sweet potato dauphinoise. Pour the milk and cream into a saucepan. Add the bay leaves, garlic and shallots. Warm over gentle heat.
6. Layer the sweet potato slices in a greased baking dish, sprinkling grated cheese between each layer and seasoning as you go.
7. Strain the milk and cream mixture. Pour over the potatoes.
8. Cover the dish with foil. Bake in the oven for 40 minutes. Remove the foil and bake for a further 20 minutes until golden brown.
9. To make the apple sauce, put the cubed apple, sugar and a slug of Calvados in a saucepan over low heat. Cook gently, uncovered, for about 5 minutes. Add a couple knobs of butter and cook for a further 5 minutes until soft.
10. When the meat is cooked, transfer it to a warm serving dish. Leave in a warm place to relax for at least 15 minutes.
11. Slice the pork and serve with the potato dauphinoise, apple sauce and the lightly cooked purple sprouting broccoli.
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