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Pork recipes
Roast Pork Fillets served on Rosemary Roasted Potatoes with Crispy Pancetta
Roast Pork Fillets served on Rosemary Roasted Potatoes with Crispy Pancetta
| Ingredients | | Serves 4
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| 4 | | pork fillets |
| 1 packet | | rosemary |
| 1 packet | | sage |
| 1 packet | | parsley |
| 1 packet | | Cumbrian pancetta |
| | | small potatoes for roasting – a floury kind |
| 50 g | | unsalted butter |
| 75 ml | | vegetable oil |
| | | salt and freshly ground white pepper |
| | | organic chicken stock |
| | | plain flour |
Method
1. Arrange the pancetta on baking trays and crisp in a hot oven at 225oC / 425oF / Gas8 for approximately 10-15 minutes. Allow 2-3 slices per person. Drain off the fat from the pancetta to roast the potatoes. Keep the pancetta warm.
2. Peel and parboil the potatoes in lightly salted water for approximately 15 minutes. Test with a knife as they should be half cooked. Drain them in a colander.
3. Season and roast the potatoes in a hot oven for approximately 25 minutes with the broken up rosemary. Turn the potatoes frequently during cooking.
4. Heat a 15 cm non-stick frying pan with the sunflower oil and 50 g of butter. Season then dust the pork with flour. Pan fry on all sides until golden brown. When the pork is cooked, approximately 12 minutes, remove from the pan and keep warm in a dish in the oven. Gently fry the sage in the same pan.
Serving suggestion
Arrange the pork and potatoes on the plate with the cooking juices, rosemary, sage, pancetta and freshly picked parsley.
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