Christmas Eve Dinner “à la Française”: Part 2

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Pork Loin with an Almond, Sour Cherries, Pistachio stuffing and a Cherry sauce.

 

Ingredients for the stuffing:

  •  150g almond meal
  • 1 brown onion
  • 5 garlic cloves
  • 1 bunch sage
  • 1 small bunch rosemary
  • 150 g sour cherries
  • 100 g pistachios
  • 1 egg

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Method:

  1.  Preheat the oven at 200 degrees Celsius (392 F)
  2. Finely chop the onions, grate the garlic and finely chop the herbs.
  3. Heat up a medium saucepan with some olive oil on a medium heat. Cook the onion, garlic and herbs for 5 minutes, stirring occasionally. Leave to cool. Roughly chop the cherries and the pistachios and keep aside.
  4. In a mixing bowl mix together the cherries, pistachios, almond meal and the egg. Add the onion mix and stir well, season with salt and pepper to taste.
  5. Open up the pork loin so you a “flat” piece. Season the meat with salt and pepper. Place the stuffing in the middle and wrap the meat around it. Tie up the loin tightly (not too tight) with cooking string.
  6. Scar the skin using a sharp knife and rub the skin with a little olive oil and salt, this will give you a perfect crackling. Place the pork loin in a roasting tray and cook in the hot oven for 3 hours on the middle shelf of the oven. If you see the crackling is getting too dark, you can cover it with foil for the last part of the cooking.

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Ingredients for the sauce:1 brown onion

  • 1 brown onion
  • 4 garlic cloves
  • 50 ml port
  • 400 g sour cherries (in juice)
  • 300 ml chicken stock
  • 350 ml cherry juice

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Method:

  1.  Finely dice the onion and grate the garlic.
  2. Heat up a medium size saucepan with olive oil and cook the onion and garlic for about 5 minutes.
  3. Add the port, half the cherries and cook for a further 2 minutes.
  4. Add the cherry juice, the stock and Reduce by half. To thickens the sauce mix a little bit of corn flour with water and mix it through the sauce until you reach the desired consistency. Then add the rest of the chopped cherries and check the seasoning.

I have chosen to serve a simple green salad freshly picked from garden and dressed with sherry vinegar and olive oil with this delicious Christmas dish.

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I recommend a Chateau “Le Bourdieu” Médoc 2010 available from http://www.airoldifinewines.com.au

Bon Appétit

Le Fermier

 

 

 

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