Roast Pork and Cinnamon
Shopping Basket for 2 Plates
One pork fillet
Spoon of butter
Pinch of seasoning
Good pinch of cinnamon
Sprig of fresh thyme
Peeled garlic clove
Cup of double cream
Handful of mushrooms
Splash of booze
Trim all the fat and sinew off the pork and coat evenly with cinnamon. Roll in food wrap to and place in fridge to set as a cylinder. For best results set overnight!
Add butter to your frying pan with fresh thyme and split garlic. When the butter starts to foam add the pork and fry to sear colour, continually turn and baste butter over the meat to get maximum flavour. Finish with a squeeze of lemon and baste once more.
Place onto a tray with garlic and thyme and roast in a pre-heated oven at 180c for about 12 minutes until cooked in the centre. Rest for a further 5 minutes before slicing.
For the cream sauce, fry washed and chopped mushrooms in butter until lightly coloured, add a splash of Madeira, reduce, then add cream, seasoning and a squeeze of lemon. Simmer sauce until thickened and creamy.
Serve with fresh apple and watercress salad. Almonds and honey are also nice to add and sweeten
Rolled and roasted Pork with cinnamon
A perfect winter dish for any dinner party!