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

 

 

 

Prep

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!

Cooking

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.

 

 
Garnish

 

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!

© 2019 Mr Robert Kennedy

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