Boned and rolled loin of Ormiston Pork with Paris mash

• Serves 4

• Preparation time: nil

• Cooking time: nil

Ingredients

Half pork loin (ask your butcher to remove all bones and to keep the belly flap and skin)
2 onions, roughly chopped
4 carrots, roughly chopped
1 bunch celery, roughly chopped
5g peppercorns
6-7 bay leaves
5g juniper berries
6 Desiree potatoes
100g butter
100-200ml milk, warmed
Pinch of nutmeg
Salt and ground white pepper to season

Method

1. Preheat oven to 230°C.
2. Lay the pork directly in front of you and you will see what’s called the nut of the meat which is the actual loin. You want to keep this but trim off the darker meat that surrounds it.
3. Use a sharp knife or a craft knife and score the skin in a crisscross pattern.
4. Take a length of butchers string and tie a slip not into one end of it, loop this around the end of the pork loin to hold the skin in place whilst cooking,
5. Wind the string ¾ of the way around the loin, hook your finger to catch the string and loop the string through this, pull tight and continue all the way till you have a neat package. Tie the end of the string so it doesn’t come loose.
6. Add peppercorns, bay leaves, juniper berries and sweat for 15-20 minutes.
7. Heat olive oil in a large roasting tray and brown the pork.
8. Remove pork and add onions, carrots, celery and herbs. Place the pork on top and roast in a hot oven 40 minutes.
9. Turn down heat, use a temperature probe and check that the meat reaches to 55°C internally which will result in succulent pork.
10. Boil potatoes in their skins. When done, put on a pair of gloves and peel off the skins.
11. Using a potato ricer, pass the potatoes through. Beat the potatoes in a large pot to make sure they are smooth.
12. Weigh out the potatoes, dice up half of their weight of butter and on a low heat stir until the butter has melted into the potato.
13. Add some hot milk periodically while stirring vigorously to recombine into a smooth puree.
14. Season with salt ground white pepper and a pinch of nutmeg.

To assemble: Make a quenelle of potato on the centre of the plate, slice the pork to a thickness of one inch and top the mash with this. Serve.

Notes

A quenelle is a food item made into an oval or egg shape.