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WOMAN'S WEEKLY|October 06, 2020
Embrace autumn with these cosy recipes from our Test Kitchen
ROSIE BENSBERG
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ROASTED PORK LOIN WITH PARMESAN POLENTA

Polenta is a golden and gluten-free cornmeal which adds the perfect creamy texture to this dish, deliciously constrasting with the crispness of the pork skin.

SERVES 6

  • 2kg (4½lb) British free-range pork loin, on the bone and the skin scored

  • ½tbsp fennel seeds

  • Pinch of grated nutmeg Salt and pepper

For the polenta:

  • 1.2ltr (2pt) hot chicken stock

  • 250g (9oz) coarse polenta (not the quick-cook variety)

  • 40g (1½oz) melted unsalted butter

  • 30g (1oz) grated Parmesan

For the apple sauce:

  • 4 Bramley apples, peeled, cored and roughly chopped

  • 1 small bulb fennel, halved and finely sliced

  • 1tsp fennel seeds

  • 2 whole cloves

  • 2tbsp caster sugar

  • 1 sprig fresh thyme

1 Preheat the oven to 220C/Gas 7. To cook the pork loin, sprinkle the skin with the fennel seeds, nutmeg and lots of sea salt and black pepper, then place on a wire rack over a roasting tin. Roast for 25 mins, then turn down the oven to 190C/Gas 5 and roast for another 1 hr and 25 mins.

2 To make the polenta, add the chicken stock to a pan, put on the hob and bring to the boil. Add the polenta in a steady stream, stirring until combined. Turn down the heat to a gentle simmer and leave to cook for 25 to 30 mins, stirring occasionally. Stir the melted butter through the polenta with the Parmesan. Season well.

This story is from the October 06, 2020 edition of WOMAN'S WEEKLY.

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This story is from the October 06, 2020 edition of WOMAN'S WEEKLY.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.