Title: Loin of Pork with Orchard Fruits
Categories: Sainsbury's, Sainsbury11
Yield: 1 servings

1 kg Boneless loin joint salt;
-(2lb)
1 tb Oil
625 g Black or dark red plums;
-stoned and
; quartered (1lb 4oz)
100 ml Madeira or port; (3 1/2fl
-oz)
100 ml Wine vinegar; (3 1/2fl oz)
100 ml Water; (3 1/2fl oz)
1 Stick cinnamon
1 Piece star anise
3 Dessert apples; peeled,
-cored and
; cut into 8
2 Pears; peeled, cored and
; cut into 8
50 g Caster sugar; (2oz)
25 g Butter; (1oz)

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Place the loin into a roasting tin. Score the fat, rub with the oil and
sprinkle over the salt. Place in the preheated oven and cook according to
pack instructions.

Place the plums, Madeira, vinegar, water and spices into a saucepan, bring
to the boil, reduce the heat and simmer for 30 minutes. Remove the pan from
the heat.

Remove the cinnamon stick and star anise and liquidise the plums in a food
processor. Sieve the liquid into a clean saucepan.

When the meat is cooked, remove from the oven and leave it to stand for 10
minutes before carving.

Place the butter into a frying pan over a low heat, add the apples and
pears and cook gently for 3-4 minutes, then add the sugar and continue
cooking for a further 2 minutes.

Reheat the sauce. Serve the caramelized fruit and sauce with the carved
pork.

Notes Delicious served with dauphinoise or mashed potatoes.

Converted by MC_Buster.

NOTES : An interesting alternative to roast pork and apple sauce.

Converted by MM_Buster v2.0l.