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Roast loin of pork with roasted pears
Fruit and vegetables
4
garlic
cloves, peeled and finely chopped
3
onions
, peeled and chopped
3
celery
sticks, chopped
3
carrots
, peeled and chopped
2
garlic
heads, halved
4 ripe
pears
, unpeeled and quartered
1 bunch fresh
thyme
, leaves picked
1
savoy cabbage
1 bunch fresh
sage
3
red onions
, peeled and cut into 8 wedges
500g/1lb 2oz mixed
wild mushrooms
1 small jar black
truffle
, finely chopped
½ tsp finely chopped
thyme
6 confit
garlic
heads (from the roasted pork)
Tins, packets and jars
500ml/18fl oz
chicken stock
1 tsp
Dijon mustard
Cooking ingredients
2–3 tbsp
fennel seeds
½ tsp whole
peppercorns
3 tbsp
olive oil
3 tbsp
white wine vinegar
2
bay leaves
2 tbsp
olive oil
1
bay leaf
a few drops
truffle oil
, to taste
3 tbsp
olive oil
1 tbsp sherry vinegar or
red wine vinegar
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
Meat, fish and poultry
3kg/6lb 8oz whole free-range
pork loin
, skin scored
meat
juices from the pork
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