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Pork Loin Boulanger HT MC French 105mins Serves 4 Hot Pork Vegetables Herbs Main course Gluten Wheat Free Eggless France Europe Ingredients 1kg/2lb Loin of Pork, skin removed and chined Salt and Black Pepper 1 teasp Fresh Rosemary, crumbled 1 teasp Fresh Thyme, crumbled 6 Large Potatoes, sliced 300ml/10 fl.oz. Milk 1 Onion, finely chopped 2 tbsp finely chopped fresh Parsley 50g/20z Butter 240ml/8 fl.oz. Fresh Light Stock (Chicken or Vegetable)Instructions 1. Heat the oven to 220C, 1425F, Gas mark 7. Season the meat with salt, black pepper and crumbled fresh rosemary and thyme and rub in. Place fat side up, on a rack in a roasting tin. Roast in the oven for about 1 hour, basting occasionally. 2. Meanwhile, pour the milk into a large saucepan, add 300ml/10 fl oz water and bring slowly to simmering point. Add the sliced potatoes to the pan and simmer for 10 minutes or until half cooked, then drain. 3. Grease a shallow flameproof gratin dish which is large enough to hold the pork. Combine the drained potatoes with the chopped onion and parsley and spread over the base of the dish. Season with salt and black pepper and spread with the softened butter. 4. Remove the pork from the oven and reduce the temperature to 200C, 400F, Gas mark 6. 5. Place the pork on top of the vegetables in the gratin dish and pour in the boiling stock. Transfer to the oven and cook for a further 30 - 40 minutes, or until the meat juices run clear when the meat is pierced with skewer, almost all the liquid has cooked away and the potatoes are tender.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
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